Mitch Wood
New member
Just picked up my 18.5 Smokey Mountain Cooker this summer and it's going great. I started with baby back ribs and then did some big 'ol beef back ribs per Chris's suggestion on the opening page of the VWB. Got a local butcher to cut the ribs fresh off the ribeyes, and encouraged him to leave a little extra meat on there! They were awesome. Since then I've done whole brisket three times using the high heat method and they've turned out just beautiful. The last time I added two nice split Amish chickens to the bottom rack, along with some smoke wood on the coals to add some smoke flavor, an hour before the brisket came off.
I'm planning my first overnight pork butt cook this coming weekend. My son will help with the late night temp check and I'll get up early for the morning check. Thanks to Chris and his incredible website I know it will turn out great!
I'm planning my first overnight pork butt cook this coming weekend. My son will help with the late night temp check and I'll get up early for the morning check. Thanks to Chris and his incredible website I know it will turn out great!
