<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.:
What are John Henry rubs?
Commercial rub or one that you can make yourselfe? </div></BLOCKQUOTE>
They look AMAZING!! I'm also curious on the...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_M:
I've never been able to get butts to 195/200 without using foil. Now I don't even bother waiting to see if they plateau. I cook to 160...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
norman-- Definitely rest. Even steaks need to be rested 5-7 min. Juices need time to redistribute.
Chad-- Consider foiling sooner: ~165 if...
I haven't had a bad brisket yet on the WSM. I don't use water, I use a 14" clay saucer from Lowes. I just wrap the water pan and saucer in foil before the cook.
I usually fill the ring with kingsford with 4 or 5 small chunks of hickory and cherry. Use the minion method, 10-12 hot coals on top...