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Guest
Guest
My very first smoke on the WSM is a total success. I just want to say thank you for everyone at this site. After reading numerous posts and following the "Lathered With Mustard & Rub" recipe, I was able to easily complete my first smoke. With just the help of this site, I was able to mod my WSM with a Temp gauge and make my very first cook an overnighter. Another reason for my great finished product was the recommendation regarding the Texas BBQ Rub. I've included a link to few pics of my newly installed Tel-Tru (another recommendation from this site) and my cook from the 8 1/2 hour mark to the final 13 hour product, and the mother load of pulled pork. THANK YOU EVERYONE AND THANK YOU TO JIM MINION FOR THE LONG SLOW MINION METHOD.
BBQ Pork
BBQ Pork