Haven't posted a cook in a while and this one was new to me so figured I would share the results.
4 Racks Spares precut St Louis style
Layers of Low Sodium Seasoned Salt, Course Black Pepper, and SM Spicey Apple rub.
Blues Hog regular/red mix for dunking...kids wanted them dry.
KBB with Apple and Hickory Chunks
300-325 for 3 hours. Wrapped at 2.
To keep with the fast theme, other than remove the membrane I really didn't trim them. So you will see some flap here and there. And you will see I crammed them into the party's short racks....
To run hot on the Party I have been experimenting with covering the water pan in foil but placing a rack on top of the water pan full of water. This seems to be a good compromise combined with fire management to keep things around 300.
Overall they came out very good. I would put a grease pan under them next time. The water pan ended up filling up with the drippings. You can cook hot on these but it does take more fire management. Great part is if anything gets away from you, you can just remove some of the hot coals over heating it.
Interested in hearing from anyone else who has been doing hotter cooks on the BW.
Here is the pron....some of the colors seemed off on my phone.
Thanks for looking!
4 Racks Spares precut St Louis style
Layers of Low Sodium Seasoned Salt, Course Black Pepper, and SM Spicey Apple rub.
Blues Hog regular/red mix for dunking...kids wanted them dry.
KBB with Apple and Hickory Chunks
300-325 for 3 hours. Wrapped at 2.
To keep with the fast theme, other than remove the membrane I really didn't trim them. So you will see some flap here and there. And you will see I crammed them into the party's short racks....
To run hot on the Party I have been experimenting with covering the water pan in foil but placing a rack on top of the water pan full of water. This seems to be a good compromise combined with fire management to keep things around 300.
Overall they came out very good. I would put a grease pan under them next time. The water pan ended up filling up with the drippings. You can cook hot on these but it does take more fire management. Great part is if anything gets away from you, you can just remove some of the hot coals over heating it.
Interested in hearing from anyone else who has been doing hotter cooks on the BW.
Here is the pron....some of the colors seemed off on my phone.
Thanks for looking!
