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.