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.
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.