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DitkaFan
Guest
Hi all, I'm new here and love the forum. I've traditionally been a griller that uses his Weber kettle to also smoke, I've done plenty of indirect grilling of ribs, chicken etc...and make some mean recipes for grilling but I just finally got my WSM last weekend. I did a ton of research on what techniques to use (Minion's for example) and have already had my rubs and sauces down, but this was my first smoking session and I have to say it went quite well! Probably would have brined the pork shoulder though. It wasn't dry per say, I just wasn't 100% satisfied with the consistency. The flavor and rub were great, really smokey, just didn't fall apart as hoped. Anyway, here's the pictures, enjoy and feel free to offer any advice for future smoking.