I have done 2 cooks over the past 3 weeks since I got the WSM 22.5 "
The first cook was the brisket. I did do a pork picnic cut, but I did not get many pictures. It did not turn out as well as I wanted. I was a little tired and did not want to mess with it any longer.
Starting point: Minion method
Brisket, 6.5 lb , seasoned and ready to go. I made a mistake and thought it called for Cayenne pepper. I was wrong, but I think I will keep it for future use. Mainly a salt/ pepper mix with dry mustard and a few other spices I would have to look up to remember.
After 7 hours on the smoker, the final product. I spritzed the meat every hour or so after 3.5 hours on the grill. I used a mix of whiskey and apple juice.
The first cut!
Gotta love the smoke ring! Used a mix of hickory and cherry
The cook that I just did today were some split chickens. I got the chickens from the local meat market. I used Sweet Swine O Mine rub and put a base of olive oil then sprinkled the rub on them. I let them sit to room temp while the charcoal got ashed over. I was going for a high temp (330 for most of the cook) to get the skin crispy.
Chicken fresh on the grill
The final product . I left 2 of them dry and then put my wife's favorite BBQ Sauce (Championship Road Sweet) on the other 2. The kids and I prefer dark meat, so most of that was gone. The chicken breast will be used for dishes this week. The skin was pretty crispy and had some good flavor. Meat turned out pretty moist. Not a bad attempt and will be kept for future use.
Tomorrow - pork spareribs and working on cast iron (but that is a different post!)
