Question:
What do you think is the best first cook for the new WSM owner? Cast your vote in this poll.

Regards,
Chris

Choices:
Brisket
Chicken
Pork Butt
Pork Ribs
Other (Describe by posting a reply)

 

I honestly think chicken is the best cook due to the fact that you can fire up your wsm and cook one in 1-4 hours depending on your method of cook. You get quick results and can have mutiple cooks in a short period of time thus giving a newbie a chanced to refine the start up method..... at least it worked this way for me

Best of luck and good bbq to you,

Josh

Although chicken is a quick cook it can turn out dry if overcooked. That's why the Butt is the best choice for the first cook(i did a brisket). Even if things go wrong and you have high temp and thermo issues with all the fat and connective tissue in there your first cook will be a success. As always this of course is JMO.

I think ribs are the best choice. I agree chicken especially white meat can be hard to get right plus the skin can be rubbery.

I agree pork butt is the most forgiving but someone new to the BBQ thing might not have that much patience-at first for a long cook,or an overnighter for a first cook.
Jim

I voted butt, but my firt cook was butt, country ribs and spares. All of the above!!

My first cook was chicken. I got the impression that it would be a good way to break in the WSM and it was, and of course it didn't take too long.

However, knowing what I do now, I wouldn't discourage someone from going with butts first time out. Much more impressive, not difficult and a confidence builder because it demonstrates how well the WSM perfoms.

quote:

Originally posted by Joel Kiess:
However, knowing what I do now, I wouldn't discourage someone from going with butts first time out. Much more impressive, not difficult and a confidence builder because it demonstrates how well the WSM perfoms.

I totally agree. My first smoke was a pork butt - it came out so well, I was instantly hooked and not afraid to venture into new territory.

Chicken is good, but you can make chicken on your regular grill that would be just as tasty.

I think that baby back ribs is the simplest to try the first time. They are easy to prep and slow cook and easy to determine when they are done.

While chicken sound easier too much can go wrong especially since many people prefer skinless chicken.

Vic

Chicken is the cheapest .......
no big loss if you screw it up....
But be warned the skin will not be good eating ... till you figure it out.

Pork Butt is very forgiving. You can mess it up but you really have to try. A good rub, smoke, time and pay a little attention to temperature and you will have a great meal.

quote:

Originally posted by Bryan S:
Although chicken is a quick cook it can turn out dry if overcooked. That's why the Butt is the best choice for the first cook(i did a brisket). Even if things go wrong and you have high temp and thermo issues with all the fat and connective tissue in there your first cook will be a success. As always this of course is JMO.

Go to Wally World or similar buy some Tyson or Perdue Chicken that is broth added and it's much more forgiving of over cooking.

IMHO, I think it would depend on the experience level of the cook. If they have never smoked anything before I would say chicken - quicker - builds some confidence at the start. And, if they do mess it up the cost is minimal. The butt would be more forgiving but if you have never smoked before, a 10-12 hour session could be almost overwhelming.

However, if the person has some experience then I would say try the ribs or butt.

Having said that, I plan on smoking my first butt next week. I hope I do not have to eat my words.

I'll add my 2¢ here

I did a dry run on my WSM (no meat)..Then tried chicken (major failure) and then an overnighter with a butt ~ That was a winner! Now, that was a while back and there wasn't NEAR the information available here and since chicken and charcoal are relatively cheap, I'd probably start with the chicken as Steve mentioned... Butt, pork butt is very forgiving and wouldn't be a bad choice either.

That reminds me a great first cook is a $1 roll of biscuits placed all over the smoker. You'll find out heat zones and season your smoker.

I think the Boston or picnic is the best first cook. Almost can't go wrong. Chicken is to easy to dry out IMHO. My first batch of ribs turned out great also.

I voted for Butt because if you get a WSM, why not go for the gusto? My first cook was chicken and ribs, but I wish I had done a butt first. I wanted to but was afraid I would mess it up. Hey, I spend almost $200 for the smoker, I can afford to blow $10 or $20 on some pork to get myself started.

Tony

Chris, I tried a couple of quick cooks, the Eye-Of-Round to get used to the process. The overnight scared me. However, the first time I tried the Renound Mr. Brown with pork butt, not only was I amazed but my friends swore that it was sooooo good that I had been smoking this for most of my life! I suggest the pulled pork first, just follow the Mr. Brown rub, and the instructions of this site, you can't go wrong! I have had many overnighters since, and with the Nutemp set up and following the directions, all butts have been wonderful! AND, the first one was as good as the last few I have done. I have now completed a dozen or so and have been pleased each time! Even had a party with 20 some people, and they could not believe it!!! NO doubt about it, go with butt first time!!! Thanks - David

I think the BRITU recipe is the perfect first cook. It's not a difficult recipe to follow and the results are seen within a reasonable amount of time. Butts are a more forgiving choice of meat, but the length of time required to cook the meat is just too long for a first-timer. They're looking for instant gratification from their new smoker. BRITU is most definately the answer to that.

quote:

Originally posted by Chris Allingham:
What do you think is the best first cook for the new WSM owner?

Regards,
Chris

My first cook was brisket, but I think the a butt is best for first time success.

John my first cook was a pork butt, (The Renowned Mr. Brown) made it with the Southern Succor Rub & Southern Sop and top it off with Carolina Red got all the information from here and it came out delicious. that got me hooked on my WSM.


Mike