Bill Schultz
TVWBB Hall of Fame
So learned a few lessons today, number one is that my WSM loves a "C" shaped fire of lump to keep a 225-250 for hours. Lit at one end of the C only.
Number two is don't let drop dead fabulous Ribs on your first cook let you get too cocky. So I meant to pull the five pound flat at 200 and keep it sealed in foil in a insulated cooler with towels top and bottom. Checked it and it had climbed slowly to 192 internal, twenty five minutes later, *********216********* S@$%!
Took her off and kept it in the aforementioned cooler for an hour and a half. Pulled it and started slicing. Wow that sucker stayed hot!
Bottom line is the taste is fabulous and it pulls apart really easy but it is dry. At least drier than I like.
You got to start somewhere, anyhow the family liked it and scarfed a bunch up and there is plenty for sandwich's the next few days.
Number two is don't let drop dead fabulous Ribs on your first cook let you get too cocky. So I meant to pull the five pound flat at 200 and keep it sealed in foil in a insulated cooler with towels top and bottom. Checked it and it had climbed slowly to 192 internal, twenty five minutes later, *********216********* S@$%!
Took her off and kept it in the aforementioned cooler for an hour and a half. Pulled it and started slicing. Wow that sucker stayed hot!
Bottom line is the taste is fabulous and it pulls apart really easy but it is dry. At least drier than I like.
You got to start somewhere, anyhow the family liked it and scarfed a bunch up and there is plenty for sandwich's the next few days.