As funky as I am, I appreciate the ease of typing "Pitmaster T" as opposed to "Barbequefunkaramique"(sp?) so thanks, Donny. (I know you'll stay funky.
)
Anyway, I've read much about tweaking rubs for different techniques, but I must've missed what these tweaks specifically are, with the exception of the never-ending debate about sugars and higher temps.
For instance, I had a 13 pound packer turn out pretty dern good after 12 hrs in my little wsm last friday night, but after a long rest in the foil, I had to put it in the oven for a good bit to get the bark back. By the way, this was the first time I've ever applied some of the ingredients you've shared (ie. Montreal SS, Lawry's), in a three stage fashion and everyone was pretty happy with the taste, so thanks.
I think one of my problems was that I just had too thick a layer on, but any tips would be really appreciated.
