Re: What's in your smoker?
Quote:
Originally Posted by BobbyRitz
I would agree, but should mention I normally only add a bit of white sugar to rubs that I make from scratch. From your pictures that I've seen, Peter, I see a full layer of foil. If you are using wood, I wonder how well it is penetrating the meat.
I have a full slate scheduled for the WSM tomorrow. Baby backs go on at 1PM. 14lb brisket and 10lb butt will go on at 9pm for an overnight cook. Pics to follow. Brisket and butt were rubbed and injected moments ago.  |
I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
|