Thanks for your patience with my questions. i am a complete neophyte to this. Today, I am smoking my first butts, using a modification of a rub from K. Kruger (Thanks for posting so many recipes-I didn't have quite enough garlic powder, but I think its going to be fine!). I trimmed off a lot of fat cap, salted and let it sit before applying the rub. The WSM 22.5 is holding temp beautifully on a breezy day here in the Blue Ridge, according to my Maverick 732.
I hear that proponents of UDS smokers say that drippings in the fire help the flavor/cooking of the meat. If you're using the water pan with or without a heat sink, it keeps drippings from making it to the fire.
My question is, has anyone used the fat cap trimmings from a butt, and placed them directly in the fire box? If yes, what was the outcome-did it improve/ worsen the cook?
I hear that proponents of UDS smokers say that drippings in the fire help the flavor/cooking of the meat. If you're using the water pan with or without a heat sink, it keeps drippings from making it to the fire.
My question is, has anyone used the fat cap trimmings from a butt, and placed them directly in the fire box? If yes, what was the outcome-did it improve/ worsen the cook?