Bradley Mack
TVWBB Pro
Indeed it is. I like it lot. No need to cut the top off of a beer can, just pour it in the removable metal cup. (Also makes it very easy to clean.) When I get my E6 I’m going to throw some vegetables in there.
Just some WSM prep
- Thread starter Bradley Mack
- Start date
Bradley Mack
TVWBB Pro
On tap today we have a 4lbs Pork butt, rubbed down with some Bad Byron’s butt rub. Fat cap up and going to try and keep it between 250-275F, smoked over Weber briquettes and some cherry wood. The snow is melting nicely here in Winnipeg. I can see the grass finally.
Bradley Mack
TVWBB Pro
End result was ok. My thermometer app says pork was done when it hits 165 F. So of course I pulled it off the smoker...and it was no where near done. So, back on she went until she hit 203 F as I later found is more of a target temp. Fat cap up...I think next time I will place it facing down.
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Harrison Patrick
TVWBB Member
I like what you did there with the chicken pieces in the WSM, texture is spot on. But the ribs have an incredible smoke ring with generous draw on those bones!