Scott Hoofman
TVWBB Super Fan
I could probably figure this out myself, but I really would like to hear what exeperience everyone else has had, and save myself some time and money in the process. My butcher, whom I love to death, gets these great spares. A lot of times I'm right there when the truck pulls up on wed. The problem with them though is that they are so lean that they have very little fat on them. When I smoked them with my old char-broil they always came out a little dry, which I blamed on just having crappy equipment. But, now I've done them three times with the wsm and I am still having the same problem. I used the 3-2-1 method this last time, foiled for the two middle hours (heavily resprayed with apple juice), then unfoiled, resprayed with juice and back on the smoker for about 45 minutes. Then refoiled and rested for about 1/2 hr. I started basting with apple juice at 3 hours. Lid temp stayed between 240 to 250 for the whole cook. At the 3 hour mark, when i foiled them, I noticed that the tips were already looking dry. What to do?