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Unread 02-08-2010, 06:55 PM   #1
Three porks
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Join Date: 01-19-10
Location: Champaign, IL
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Default Dirty Dalmatian Questions..

Sorry if this is already posted but I couldn't find it if it was....

Tomorrow I'm going to do the tri-level rub 1. Lawry 2. Butt overnight....3. Apply the dirty dalmatian then smoke.

I just had a couple of questions.....I was hoping bbqfunkmasterq(sorry could't remember your name) could respond or anybody else that could help....

1.With the salt component of the dirty dalmatian, can I use large grain sea salt? When I say large grain its like the size of the nerds candy. Very very large. Or should I grind this down more.

2. When I apply the DD, how much on average do you need? I'm doing a 12 lbs brisky so would you say 1/2 cup of salt, 1/2 cup black pep and 1/2 cup lemon pepper would be ok? Should this be applied to all sides even the fat cap? Do you rub it in or just sprinke and hope it sticks.

3. I'm using a WSM and it contains a water pan. Should I pan on adding water or should I just sand the pan.

Thanks a bunch! I will be doing this tomorrow on a 22 wsm, with apple/pecan wood. I'm planning on doing the minion method and will use my guru with ramp mode off. I will start at 225 for 2 hours then increase to 270 for the duration. When tender will wrap in foil and rest in towels in my cooler for 2-3hours.

I will post pictures tomorrow evening.
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