WildFireEric
Senior Cook
OK, these are sliced up pork shoulders, but it was late Saturday night and I was desparate for something to smoke for Sunday. Anything beef (and the pork ribs) looked rather nasty, so I figured I'd try these.
1. I wasn't sure if to cook these like regular ribs (3-2-1) or like a butt.
2. WSM dome temps were steady between 240-250 for first 2 hours.
3. Three apple chunks were more smokier than expected.
4. I foiled at 2 hours to avoid dryness, over smoke and help speed the process a little (I need these baby's to be done in 6 hours or less).
5. I didn't consume my first beverage (34 degrees) until the 4 hour mark. I'll need to catch up on this.
I did apply mustard and rub.
I have 5 lbs laying flat on each of the upper and lower racks. I plan on taking meat temps and removing the foil in another hour.
Your thoughts?
1. I wasn't sure if to cook these like regular ribs (3-2-1) or like a butt.
2. WSM dome temps were steady between 240-250 for first 2 hours.
3. Three apple chunks were more smokier than expected.
4. I foiled at 2 hours to avoid dryness, over smoke and help speed the process a little (I need these baby's to be done in 6 hours or less).
5. I didn't consume my first beverage (34 degrees) until the 4 hour mark. I'll need to catch up on this.
I did apply mustard and rub.
I have 5 lbs laying flat on each of the upper and lower racks. I plan on taking meat temps and removing the foil in another hour.
Your thoughts?