Originally Posted by Just BS
I'm surprised nobody has mentioned the 3-2-1 method. After rubbing , smoke for three hours, then wrap in foil for two hours (add a little butter, apple juice and honey in there) and then unwrap , sauce and finish for one last hour. Keep your temp LOW.
Personally I've been experimenting with more of a 3-1-.5 method, but you get the idea...
Because we hate foil and can get better results without it.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)