- May 21, 2007
- 19
- 10
A little late in posting. In honor of the SMF gathering, I smoked a couple racks of spares (my first) Fathers day weekend. Did St.Louis cut, coated with mustard and rubbed 1 rack with Meowy's and 1 with a Memphis style rub. Did the 3-2-1 method and finished with SoFla mustard sauce or honey BBQ sauce for dipping. Turned out fantastic. The mustard sauce was "Da Bomb". Also did a couple whole chickens the day before and some chicken parts and country style spare ribs this past weekend. Im getting better. Couple questions.
How long do you usually smoke the skirt meat? Mine went a little too long and dried out. Still tasty drenched in mustard sauce.
Where can I get some wood other than the usual hickory and mesquite? Can't seem to find a source close by.
Thanks
Droopy
How long do you usually smoke the skirt meat? Mine went a little too long and dried out. Still tasty drenched in mustard sauce.
Where can I get some wood other than the usual hickory and mesquite? Can't seem to find a source close by.
Thanks
Droopy