TVWBB Hall of Fame
I haven't posted a cook here in years! I recently scored an 18 WSM and rediscovering it using some old and some new techniques. I'll share my set up in a different thread. I just used a basic rub and let the WSM do the work. The Royal Oak lump put out just the right amount of smoke without adding any wood. The skin turned out crispy and bite through with nice color and the meat was moist. I usually add a little sauce on the side, but didn't need a drop today. Cheers!