This is a great site and I have been lurking for a couple of weeks. I grew up in KC -- and I think knowing how to smoke pork is a requirement for citizenship...
Just got a WSM and am doing my first cook since moving away from KC 20 years ago. Feeling a little rusty, and working with a shiny new piece of equipment -- I thought I'd keep it simple.
Cooking two 3 lb rolled butts, 1 rack of STL ribs, and finally the skirt/brisket/tip.
Dry rubbed, 225F, apple wood, apple spritz every 30 min. may foil the ribs and tips, we'll see.
Let me know where I'm s'posed to post Qviews.
Kenny
Just got a WSM and am doing my first cook since moving away from KC 20 years ago. Feeling a little rusty, and working with a shiny new piece of equipment -- I thought I'd keep it simple.
Cooking two 3 lb rolled butts, 1 rack of STL ribs, and finally the skirt/brisket/tip.
Dry rubbed, 225F, apple wood, apple spritz every 30 min. may foil the ribs and tips, we'll see.
Let me know where I'm s'posed to post Qviews.
Kenny
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