A Big Thanks...


 
S

Scott Baker

New member
I'm a Texan so brisket and ribs are what I've always Q'ed. Thanks to this site, I have ditched the offset for my new WSM. With all the great posts and incredible tutorials, I completed my first Pork Butt this morning and it was delicious. It was also my first all night cook and I was amazed with the consistant temp of my WSM. I used the Minion method I learned right here and left the Butt on 14.5 hours and let it rest for another 2. By the way...never had to add any additional fuel. The meat was so tender and moist and the pulled pork sandwiches were the hit of my sons end of season baseball party. I would have never attempted this without everything I learned from this site. So...I would like to thank all those that have shared their stories and the folks that run this site for providing a great avenue to expand one's horizons.

Thanks,
Scott
 
Being a Texas transplant, I really relate to your post. I haven't ditched my offset SnP Pro, but then again I haven't used it since I got the WSM. LOL

Thanks for the post.
 
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