So today I did it again. I said no to going golfing because I decided to stay home and smoke. Today is my 41st birthday so I figured I'd make this a day with some stuff I'd never tried before. The first is SPAM (I'm not even sure what category to post that one in) which I don't even like all that well, but figured I'd better just to say I'd done it. Second are Country Style Ribs (done plenty of other ribs, just not Country Style) and a can in the butt chicken. I'm also doing what oneshot has deemed "Dudestrami". Yep another CBB. I'll do the "Dudestrami" and the SPAM in this thread and do the others in their appropriate rooms. Here we go... An almost 4lb CBB there's virtually no fat on this one. I set it off to soak for about 6 hours with one water change at the 4 hour mark all rinsed off and patted dry. This one has grain moving in all different directions. Using the basic Dudestrami rub of EVOO, Pickling Spice and Old Bay. And just to do something a little different...I also added minced garlic a bunch of ground black pepper. drizzled with EVOO. One this shot you can see there's little fat and the swirly grain. here she is all rubbed down and ready to head off to bed for the night. this is going on the borrowed (now considered stolen) WSM from my dad. Doing the minion method using Kingsford Charwood Lump charcoal, and cherry chunks. I've also got a bunch of apple chips that will probably get mixed in later today. The water pan is equal parts beer, apple juice and water. Didn't take any picts of the SPAM but basically I just did the crosshatch cut that I see everyone else doing. I'll sprinkle a little rub on at the one hour mark which is coming right up. I got a bit of a late start. The SPAM and the corned beef went on at 11:30. It's almost 12:30. So I'm going to spritz the corned beef, dust the SPAM with rub and start prepping the chicken. Here's a shot at 11:30 when I first put it on holding steady at 230*... ...I'll be back shortly.