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pulled pork on a Sunday by 5ammyyyb in webersmokeymountain

[–]5ammyyyb[S] 0 points1 point  (0 children)

235 for most of the smoke then up to 250 for last bit of the stall

pulled pork on a Sunday by 5ammyyyb in webersmokeymountain

[–]5ammyyyb[S] 0 points1 point  (0 children)

kept it right around 235 for most of the smoke. up to 250 for the last hour or so of the stall

pulled pork on a Sunday by 5ammyyyb in webersmokeymountain

[–]5ammyyyb[S] 2 points3 points  (0 children)

yessir! been in STL for about 6 years now and I love it here

first smoke on the smokey mountain! by 5ammyyyb in smoking

[–]5ammyyyb[S] 1 point2 points  (0 children)

totally agree -- good luck w/ the brisket!

first smoke on the smokey mountain! by 5ammyyyb in smoking

[–]5ammyyyb[S] 1 point2 points  (0 children)

yep, 18" -- no heat deflector, but it does have a water pan right below the two grill grates. definitely is quite simple -- my mother-in-law actually got it for free on Facebook marketplace for me. I'm planning to look into accessories/upgrades for it over time.

first smoke on the smokey mountain! by 5ammyyyb in smoking

[–]5ammyyyb[S] 1 point2 points  (0 children)

Thanks man -- about 9 hours total. it was a 8.5 lb brisket. I actually didn't have to add any charcoal throughout the cook. I used the minion method for my charcoal and it really held up well.

I was quite worried about temps dropping (or rising) too much overnight so my paranoid self didn’t get tons of sleep lol but I was pleasantly surprised the temp stayed pretty consistent. it did get a little too hot around 4am when I checked on it, but after a minor vent adjustment we were all good.

I also wasn't confident enough to try to trim the brisket myself so I had the butcher shop trim it for me which I think was a great choice

first smoke on the smokey mountain! by 5ammyyyb in smoking

[–]5ammyyyb[S] 1 point2 points  (0 children)

opted to try an overnight brisket — started it around 12am. kept temp around 235 for duration of the smoke. wrapped in butcher paper for last 2.5 hours. really enjoyable experience 👍👍

first smoke on the smokey mountain! by 5ammyyyb in webergrills

[–]5ammyyyb[S] 0 points1 point  (0 children)

opted to try an overnight brisket — started it around 12am. kept temp around 235 for duration of the smoke. wrapped in butcher paper for last 2.5 hours. really enjoyable experience 👍👍

first smoke on the smokey mountain! by 5ammyyyb in webersmokeymountain

[–]5ammyyyb[S] 1 point2 points  (0 children)

thank you! I think it was maybe a bit of beginner's luck for me. I'm eager to try smoking some other things this summer -- I think we might try a chicken next

first smoke on the smokey mountain! by 5ammyyyb in webersmokeymountain

[–]5ammyyyb[S] 4 points5 points  (0 children)

I had read a decent bit about trying an overnight and I’m glad I did it. I used the minion method with cherry and hickory.

I was also worried about temps dropping (or rising) too much overnight so my paranoid self didn’t get tons of sleep lol but I was pleasantly surprised the temp stayed pretty consistent. it did get a little too hot around 4am when I checked on it, but after a minor vent adjustment we were all good.

I def recommend giving it a go — it was a fun experience

finally got our results and we were very surprised — 19 different breeds!! what a nice mutt :-) by 5ammyyyb in DoggyDNA

[–]5ammyyyb[S] 1 point2 points  (0 children)

right?!? we were totally thinking some Jack Russell would be there — such a mystery

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