James Harvey
TVWBB Pro
Have 2 racks of backs in the WSM. I'm evaluating 2 cooking strategies.
Rub is K. Krugers
Wood is 2 chunks of Hickory and 2 chunks of Cherry.
Temp is 275F (Harry Soo temps)
I will foil after 3 hours for 1 hour then sauce and return them to the cooker for another hour or until they are done.
On one rack I'll add brown sugar and agave nectar before foiling with some apple juice. On the other rack I won't add the sugar and agave but still add the AJ and foil.
I want to see if this make a significant and positive difference.
For sauce, I'm using Sweet Baby Ray's cut with pineapple juice, Louisiana Hot Sauce and a little cayenne. I still have some work to do on the sauce.
For temps I'm using the Wifi Stoker. Took me an hour and 10 minutes to get to 275 since I didn't start with enough lit but I'm hanging within 2F either way for the last hour.
This is my first dry run for an amateur comp in June (my first). I hope to do at least 2 more before then.
I know we all have opinions but any feedback would be welcome.
Rub is K. Krugers
Wood is 2 chunks of Hickory and 2 chunks of Cherry.
Temp is 275F (Harry Soo temps)
I will foil after 3 hours for 1 hour then sauce and return them to the cooker for another hour or until they are done.
On one rack I'll add brown sugar and agave nectar before foiling with some apple juice. On the other rack I won't add the sugar and agave but still add the AJ and foil.
I want to see if this make a significant and positive difference.
For sauce, I'm using Sweet Baby Ray's cut with pineapple juice, Louisiana Hot Sauce and a little cayenne. I still have some work to do on the sauce.
For temps I'm using the Wifi Stoker. Took me an hour and 10 minutes to get to 275 since I didn't start with enough lit but I'm hanging within 2F either way for the last hour.
This is my first dry run for an amateur comp in June (my first). I hope to do at least 2 more before then.
I know we all have opinions but any feedback would be welcome.