11:00 AM - lit the Kamado using Stubbs briquettes, 3 chunks of hickory, and 3 chunks of cherry
Set the smoking stone (heat deflector) in place with a foil pan filled with a quart of apple juice on top
Hooked up the Maverick to monitor smoker temp (shooting for 230° to 240°), put some apple juice in a spray bottle for spritzing, and some extra rub in a shaker for sprinkling.
12:00 PM - the smoker is holding steady
So, the star of the show hits the grate
1:00 PM - spritz with apple juice and sprinkle on some more rub
2:00 PM - another spritz and sprinkle
3:00 PM - starting to develop a nice bark, last spritz and sprinkle
4:00 PM - the bones are starting to protrude from the meat, time to foil
Placed first rack on a large piece of foil and spritz with apple juice, placed second rack directly on top of first rack and spritz. Make a loose pouch with foil making sure it is well sealed and place back on smoker for one more hour.
5:00 PM - dinner time!!!!!
My Mother-in-Law cooked up some fresh green beans to go with the slaw and leftover Wicked Beans
Thanks for looking everybody!