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Old 10-03-2008, 09:48 PM   #1
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Maiden Voyage for my WSM VIDEO-PICS

I bought a trimmed brisket a few hours ago during my lunch break and am marinating it in "Bock & Brown sugar" by Cookwell and company. I am going to fire up my WSM when I get home and BBQ the brisket.. Do I stick a Temp gauge in the top vents? I made one of them Piedmont pans and am going to use the minion method again. I'll take pics and video if it aint too dark... See ya in a bit!!!!!!

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WSM Weber Smokey Mountain 1st Cook from TeamSurfinSapo on Vimeo.
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Old 10-03-2008, 09:52 PM   #2
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Very Cool
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Old 10-03-2008, 11:47 PM   #3
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Well here we go yall..This first pic is the minion method.. The video explains more....


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Old 10-04-2008, 05:58 AM   #4
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The briskets upside down Sapo!
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Old 10-04-2008, 06:26 AM   #5
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Thanks Larry... This is at 0600...WSM held at 235 perfect!!! :P

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Old 10-04-2008, 06:30 AM   #6
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Sapo I was kidding, some people cook fat cap up and some cook them down, just a matter of preference, there's no right way!

Looking good! How did the temps work for you through the night?
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Old 10-04-2008, 06:38 AM   #7
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SS are you going to use any wood chunks? Talking about thermos I like using the Maverick with the remote receiver. Also have a Tru-Tel in the lid. May I add I bought all from Larry at wolferub.com. Ok Larry when do I get my check
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Old 10-04-2008, 06:58 AM   #8
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Quote:
Originally Posted by Tannehill Kid
SS are you going to use any wood chunks? Talking about thermos I like using the Maverick with the remote receiver. Also have a Tru-Tel in the lid. May I add I bought all from Larry at wolferub.com. Ok Larry when do I get my check
It's in the mail, you should have received it by now...
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Old 10-04-2008, 07:21 AM   #9
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Quote:
Originally Posted by Larry Wolfe
Sapo I was kidding, some people cook fat cap up and some cook them down, just a matter of preference, there's no right way!

Looking good! How did the temps work for you through the night?
I know your kidding man.. I just put it on this way. I was freakin tired lastnight. The temps held great. Right around 235 allnight. still have a few hours of coals left too.. Man it sure smells good in the neighborhood this morning... I really love this smoker and plan on getting one of the new ones once they come out.. They are perfect for traveling.. Nice and light, unlike my Kamado and offset...

Quote:
Originally Posted by Tannehill Kid
SS are you going to use any wood chunks?
Tannerhill, I put some wood chunks in between the coals before I started the minion method.. The video will show this procedure... I'm getting hungry.. What yall suggest for sides? Man this Cajun or should I say Creole coffee is kicking my butt...
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Old 10-04-2008, 07:28 AM   #10
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Quote:
Originally Posted by surfinsapo
What yall suggest for sides?
I would suggest Wolfe Beans and slaw. Good homemade simple slaw can be made by combining 2 bags of pre-shredded slaw mix (cabbage and carrots) with 1 jar of Marzettis slaw dressing.
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