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Unread 06-18-2013, 09:29 PM   #1
Toast
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Default Do you use a rib rack?

I'm running a WSM 18.5. I do not want to cut a rack of spares to make them fit so I use a rack and wrap them around as needed for St. Louis cuts.

They shrink and lay out fine towards the end of the smoke.



My question is:
Is there any difference in the way they smoke when the meat is bent/stressed in one area or does the cooking process relax them to the point that it does not matter?

Thanks for any and all input.
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