Thanks to everyone for the tips on my virgin WSM cook Sunday. The ribs turned out great and my Packers won. A great day indeed.
I am making a 9lb BB for my friend and his family. I wanted to give you all my schedule and ask 2 questions. Here we go:
-rubbing BB around 10am
-around 9pm I am getting the WSM ready. I will take BB out around 8ish to get to room temp.
-plan on putting BB on WSM around 10pm
Question 1) should I putt the one BB I am making on top or bottom grate?
- will wake up around 5:30-6:00am and check. Do a quick basting, temp check, coals check etc.
- will keep an eye on it until it hits 160
Question 2) should I foil it for the rest of the cook or just ride it out? I have read many opinions and welcome any input. I have until 5pm to get ready so I do have all day.
-once it hits 195 I will pull and let it sit on table for 15 minutes then I will put it in foil pan and into cooler for 1-2 hours or so. Then shred and be done.
All advice welcome!