Wsm 22.5

[willy]

Got my Weber Smokey Mountain going for the second time, learned to dial in temps pretty good. Two full pork racks. 225-250 for five and a half hours.
Rubbed with Texas Wild, mopped at four hours with my own mop sauce and put back on for an hour and a half.
That is the longest hour and a half I have dealt with for awhile!
92 Degrees here today, had to give her some improvised shade.

http://i46.photobucket.com/albums/f138/bill_schultz/DSC_0568_zps475b6d79.jpg (http://s46.photobucket.com/user/bill_schultz/media/DSC_0568_zps475b6d79.jpg.html)

http://i46.photobucket.com/albums/f138/bill_schultz/DSC_0570_zps45e43b96.jpg (http://s46.photobucket.com/user/bill_schultz/media/DSC_0570_zps45e43b96.jpg.html)

http://i46.photobucket.com/albums/f138/bill_schultz/DSC_0573_zps696048d0.jpg (http://s46.photobucket.com/user/bill_schultz/media/DSC_0573_zps696048d0.jpg.html)

http://i46.photobucket.com/albums/f138/bill_schultz/DSC_0575_zpsfd893de4.jpg (http://s46.photobucket.com/user/bill_schultz/media/DSC_0575_zpsfd893de4.jpg.html)

[rb437]

I'm guessing those will be long gone by the time I get there to pick up that bow rail next weekend. :sad:

[willy]

Sorry Brother they are gone already accept a section of four I am saving for my son when he gets home tomorrow.

Brisket goes on tomorow

[RWilson2526]

Damn slim those ribs are looking good.

[Destroyer]

Damn slim those ribs are looking good.

X2

[macojoe]

looks great!! i bought a smoker last year and did a few ribs and things loved it!!
had to sell the smoker for the cash :cry:

[willy]

Sorry to hear that MJ, just started smoke #2 Texas Style Brisket.
set up with Worcester sauce rubbed in and then the Texas Wild Rub rubbed in.
For later tonight. It is a brisket flat so cooks a little faster, about 5 lbs.
Pics forthcoming.

[ssiredfish]

Sweet!! That thing looks like the pills my dad takes for high blood pressure, haha!!!

Looks delicious brotha!!!!

[willy]

So my first brisket taught me a lesson, watch it close the last half hour or so, I was involved with family stuff and and I meant to pull it at a temp of 200-205 internal.
Last saw it it was 192, when I realized it had been awhile went out and it had climbed to 215.
The taste is phenomenal, and it pulls apart in your hand real easy but it did dry out too much for me.

http://i46.photobucket.com/albums/f138/bill_schultz/DSC_0576_zps5cf93ccf.jpg (http://s46.photobucket.com/user/bill_schultz/media/DSC_0576_zps5cf93ccf.jpg.html)

The good news is we have great sandwiches the next week or so plus a nice dinner tomorrow. And I finally figured how to keep my smoker at 225-250 all day.

[THEFERMANATOR]

I inject with 100% apple juice(the not from concentrate stuff), butter, and beef broth to keep my briskets from drying out.

[willy]

I wanted to do that Ferm but do not have one of the injectors,,,yet.
Got to find which one to get, some guys recommend something from Cajun.
Have not seen it yet.
Also the only reason it was drier than I like is cause I screwed up and missed pulling it at 200. 218 was too much.
My bad.

[Blue_Runner]

Ribs make me smile. For a couple days.

Lookin good Willy....