Recent content by rschlank
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3-2-1 method
For most any meat the general rule is 'it's done when it's done!" Interestingly the 3-2-1 method is another general rule, but you use the bend method to really make sure it's done since you can't get a temp probe in there and find out the internal temp of the meat. For Brisket it is definitely... -
My first Q-View - Pork Butt and Ribs on my WSM 18.5
Thanks for the kind words everyone, Cheers! -
How I start and use my WSM....
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How I start and use my WSM....
Not to cause a ruckus, but I prefer Stubbs brand... It's available at Lowe's by me.- rschlank
- Post #50
- Forum: Charcoal Smokers
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Stubbs.jpg
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- Album: How I start and use my WSM....
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My first Q-View - Pork Butt and Ribs on my WSM 18.5
- rschlank
- Album
- Comments: 0
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My first Q-View - Pork Butt and Ribs on my WSM 18.5
I've been lurking more or less for the better part of a year. Many of you have contributed to this smoke (and many other smokes as well), but this is the first time I've actually taken photos throughout so I thought I'd share: 4/7 - Pork Butt and Rib Smoke 9.69lb Boston Butt and 2 slabs St...
