I bought my WSM 18.5" this week and assembled it.
So I am busy preparing for my first smoke ever.
I bought Jeff's recipe and made the rub.
I have a 5 pound pork loin and a 4,7 pound chicken that I want to "test drive".
Now all my stupid questions.
The pork get smeared with yellow mustard.
Then you put the rub on top of the mustard.
Do you just sprinkle the rub over or do you literally get in there with your hands and rub it in?
If I leave it overnight in the fridge do I cover it with cling wrap or leave it open?
When smoking does the fat side be on top or face downwards?
For the chicken what do I use to smear over the chicken in stead of yellow mustard before applying the rub?
I'm looking forward to get smoking.