Originally Posted by Smokey Mick
Bill, Your in expert hands. Relax and enjoy the ride.
Ill have you sorted,,, What cha gonna cook it on?
For my first one, I'm going with my 22.5 WSM. I can manage the temp on that a lot easier than the offset. I will be going low and slow, even though I've had a good look at Myron Mixons thoughts on the subject. I figure the first one has gotta be done this way. I'll inject with beef stock and a few other thngs. I'll rub with Bovine Bold that I got from ChicagoKP.