7
72challorange
Guest
Hey Guys/Gals,
Been doing so much reading here since Xmas when my WSM was on backorder. Been pretty much smoking every weekend since it came in.
Started with Spare ribs, then some BC Chicken, more ribs, then a Turkey. Last night into this early am was some ribs and my first Boston Butt. the butt came out awesome at 10.5 hrs on a 4lb piece of meat.
For the ribs I've been using mostly a Rub from Cue Culture(did one rack with sauce to finish). I ran out of the rub last night so I whipped up one of the Brown Sugar rubs I found on here and used that with Mustard on the Butt.
So far the WSM has performed well with temp in the 240-250 range for ribs and the butt, the chicken and turkey I did at 325 and it held well there too. Most smokes using a mix of apple and cherry although the first smoke was with hickory and it was strong.
Wanted to say thanks for the info!
Anyways here's some pron for ya'll.
Tom
Been using Kingsford Blue in the Minion method for all smokes.
Been doing so much reading here since Xmas when my WSM was on backorder. Been pretty much smoking every weekend since it came in.
Started with Spare ribs, then some BC Chicken, more ribs, then a Turkey. Last night into this early am was some ribs and my first Boston Butt. the butt came out awesome at 10.5 hrs on a 4lb piece of meat.
For the ribs I've been using mostly a Rub from Cue Culture(did one rack with sauce to finish). I ran out of the rub last night so I whipped up one of the Brown Sugar rubs I found on here and used that with Mustard on the Butt.
So far the WSM has performed well with temp in the 240-250 range for ribs and the butt, the chicken and turkey I did at 325 and it held well there too. Most smokes using a mix of apple and cherry although the first smoke was with hickory and it was strong.
Wanted to say thanks for the info!
Anyways here's some pron for ya'll.
Tom
Been using Kingsford Blue in the Minion method for all smokes.