Past smoke experience limited to Pork Butts and Chicken. Am ready now to try something new.
I'm using 30" Masterbuilt with AMNPS. Intend to use hickory pellets. (Unless otherwise advised) Want to do a slab of Baby Backs along with a 1 pound link of Italian pork sausage. Plan is to set temp to 225 degrees for two hours then add sausage for addl. 2 hours.
Comments and or advice from a few old pros will be appreciated. Like what should go on top, and does time sound about right.
Since my wife has to eat it, she'll really appreciate advice.