Hope everyone had a great Smoke Day. We had a bunch of friends and family over, and had a really good time. I'm pretty much living the dream when presented with the opportunity to run multiple smokers.
The fuels of choice for Smoke Day 11: Basques Sugar Maple lump and Wicked Good "Jake's Blend".
Baby backs seasoned with some homemade Memphis-style dry rub. Cooked these on the Performer using peach wood. Right before serving, I glazed the racks with apple cider syrup and applied another light coating of dry rub. I was happy with this batch, and even happier that they were well-received by our guests.
Beef short ribs smoked on the 14.5 WSM using pecan wood. These came out like miniature briskets, and made for some fine sandwiches.
Chicken legs smoke-roasted on the 18.5 WSM, over high heat with mulberry wood. The skin came out nice and crispy on these.