Act like I'm an idiot (which, with BBQing, I am).

I just got an electric smoker. I also have a Webber bullet I've never used. Also have a gas grill and Blackstone flat top grill.

I want to learn how to

1. smoke meat/fish
2. how to make brisket / maybe pulled pork.

I'm not a huge fan of pulled pork unless it has more of a smoky spicy taste. I'm partial to sweet/heat when it comes to BBQ sauce. The vinegar-based stuff they have around here (NC/TN border) sucks. I'd probably prefer more of a dry rub... but again, clueless about all of it.

My dad's barbequing when I was a kid was to fill up a grill with wood, wait until it was coals, and then "grill" (and I use that term loosely) mostly chicken with no seasoning. Of course, it sucked.

TIA.

I started with a cheapo electric bec that's what my dad had. It's good for chicken. Only ok for the rest. Moved to an egg. It's very versatile but I wanted more control over things. Found a quality offset on CL and haven't looked back.

Within your current set up I'd concentrate on the Weber bullet. I'm sure are WSM forums. It will produce the superior results IMO.

Edit to add a couple of links:

These guys have a bunch of WSM specific info
Home - The Virtual Weber Bullet

Used these guys for pastrami and bacon. Good stuff
AmazingRibs.com, The Authoritative Source For BBQ And Grilling Info

You'll need a good thermometer or two. These are great, expensive but great.
Professional Thermometers from the Temperature Experts | ThermoWorks

I started with my grandpa's old Brinkman that was the same style as the Weber smoker you have. As you know, size is a factor with those. I would recommend starting with a large chuck roast. Season it with salt, pepper and garlic powder. Put a water pan in there to block the direct heat, then smoke it low and slow. That poor man's brisket will turn out great

Another vote for the Weber. I'm not a pulled pork fan but it's good practice..they're a bargain compared to brisket and they're a while lot easier to cook. Seems like the people who think pulled pork is the be all/end all season up their pork with heavy doses of the rub or sauce or both to really enhance things, whereas brisket is so much thinner (assuming you're going to slice) so in my UNexpert opinion you really have to nail the rub and technique for a brisket whereas the pork is much more forgiving and you can mask it with sauce and making sure the flavor is evenly distributed.

Definitely go to the Weber Virtual Bullet site. You'll be set.

Buy Meathead off of Amazon. It's basically the Bible for the beginning outdoor cook. It'll teach you everything you want to know for any basic meat.

Pork butt steaks (technically chops, but they're called pork steaks more often) are a great way to learn if you're looking for something different than pulled pork. Pick out a pork butt and ask the butcher to cut it into 1.5" steaks (they will do this if you ask). Pick a rub you like, and smoke them at 225-275 until they are tender. It will take about 3-5 hours which is a lot quicker than a whole butt.

Another thing to do on the Weber Bullet for a first cook: smoked baked potatoes. Just use your standard Russet potato, wash them well, give them a very light coating of oil, and liberally salt them. Smoke them at whatever temperature you want to use (225 will take forever, so 250-275 is best). They will take about 2-3 hours. The nice thing about this is you can mess with the vents to get it dialed in to a steady temperature that you want, and you get something tasty at the end that's very forgiving on temperature swings. Then just pop them open and load them up with copious amounts of butter, sour cream, and whatever else you like on a baked potato.

Another vote for the WSM. That's a fairly straightforward setup that will teach you what you need to know.

Been doing a lot of whole chickens recently. Affordable and makes good leftovers for later.

Hey Zoo...

I've never heard of it referred to as 'Bullet,' but I too have a Weber Smoky Mountain smoker. I can honestly say it produces a damn good brisket. I'd recommend you inundate yourself with You Tube Videos.

Henry Soo

This guy is one of the best. Though he now lives in Southern California he's a Tech grad, where he was introduced to BBQ. You can learn quite a bit from him.

In regards to brisket, pay a little more per lb. for a better quality. I typically buy prime. Yes, it costs more, but if you are going to invest that much time in preparation & smoking, you may as well give yourself a better shot of making a decent brisket.

Also, watch Mad Scientist BBQ on YT. Learn how to trim the brisket, get the fat to render, etc. I am a traditional stick burner, but i have seen people use pellet grills, electric, etc.

One thing i have tried the last 2-3x I've made a brisket is to salt (use kosher salt) first and set in the fridge 24 hours, wrapped in plastic wrap. The salt, to me at least, seems to penetrate the meat further down. After the 24 hours is up, season with all of the other spices.

For brisket, I am a fan of using hickory. Mesquite can be bitter.

This is all 100 correct. Franklin also has a good trimming vid on YouTube. Oak, Hickory, Pecan are fave woods. Mesquite is for grilling.

Zoo...fwiw...I use red oak as my go to wood. I've never considered hickory, as the most predominant in East Tennessee is Bitternut Hickory. Yet I just Googled it, and in spite of it's name, it says its a great wood to use for smoking. I just might have to try that out.

ToddyHill said:

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Zoo...fwiw...I use red oak as my go to wood. I've never considered hickory, as the most predominant in East Tennessee is Bitternut Hickory. Yet I just Googled it, and in spite of it's name, it says its a great wood to use for smoking. I just might have to try that out.

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Thanks for the info. Also, you sent me the number of that guy with the food trailer, but the number was messed up (had 8 numbers listed). Can you send it to me or text me? Thanks.

Will do

Just sent you an email and this time I entered the correct cell number. My apologies!

ToddyHill said:

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Just sent you an email and this time I entered the correct cell number. My apologies!

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Oh, no problem, of course. Thanks for all the help. I appreciate it.