I've decided to make some pork burnt ends this weekend (along with baby back ribs and pig snoots as appetizers). I've got Jeff's recipe in hands and will pretty much be following that, though I'll be using a different rub and only apple wood. Anything in particular that I should know before starting? I've only used the smoker twice so still quite the newbie. Second, does anybody have any experience smoking pig snoots? If not I may stick those on the grill.
Edited by stlsmoker85 - 9/19/14 at 8:03pm