My son’s 6th birthday is today so we are having BBQ this eveining. The butts are rubbed and on the WSM. I haven’t BBQed or posted anything in a long while.
The butts came out great. One butt I wrapped an took to 195 then rewrapped in foil and a towel and placed in a dry cooler to rest for an hour. The other was taken to 180 and not wrapped so I could get a more crunchy bark. I now had a choice of inside or outside meat. The BBQ was a success along with the birthday.
dollarbill...
The mat under the WSM is what you put under a wood stove.