Weather permitting I'd like to do my first cook in my new 18* WSM the weekend after next. It's my birthday so I fancied having a go at brisket or pulled pork, but it's cold this time of year and I'm not convinced an overnight cook is the best idea for a first real go. I fired it up yesterday to season it with some pork skin and bones left over from making sausages.
What would you recommend as a good first cook or other advice to try and make it a success?
Thanks
What would you recommend as a good first cook or other advice to try and make it a success?
Thanks