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3 pack of baby backs from Costco. Dry brined. Rubbed generously and onto to WSM. Alternated cherry and pecan for the first two hours. No foil. Done in about 5 hours. Right at the edge of too much smoke. Next time will cut back wood chunks by 1/2. Plated with cheese grits and a Caesar salad...

Contender 2. With chef JimmyJ’s finishing sauce to round out both batches. All portioned out and vacuum sealed. Bags are chilling in a bath with 30 lbs of ice.

Foiled in pans at 165 IT. WSM started losing heat a couple hours after that. Ended bringing them in and into the oven at 275. Finally done at 945. Like butter when probed. Total cook time 11:45. Contender number 1.

5 hours in. Some color. Hatch peppers loaded. Stuffed with a mix of browned and crumbled snow goose sausage, cream cheese and some Weber seasoning blend.1lb each sausage and cream cheese.

Hot damn. That’s a beautiful sight

Thanks gentlemen. Have goose sausages thawing out. Will use it to stuff some hatch peppers for modified ABTs. Throw those on around 2 or 3 pm

Knocked the dust off the ol WSM with a chicken thigh smoke. Butts up today. Dry brined. Rubbed. Overnight in the fridge. More rub just because before hitting the rack. 1/2 cherry 1/2 pecan chunks for smoke.

Apartment living meant the smoker had to go into storage. Pulled it out last week and fired it up this afternoon. Figuring to do a burn off to get ready for Labor Day. Forecast said rain all Sunday and most of next week. So, add a couple chunks of pecan and take advantage of the 325 temp. Rub...