Originally Posted by yachties23 (Post 1312295)

Beans, 2 hours in

Originally Posted by GoatLocker (Post 1312627)

I put a picnic on the WSM this morning, added 3 racks of spare ribs a couple hours ago, and finally some ABTs. Should be interesting, since the only wood I had layin around was mesquite, which I've never tried with pork. Also, first smoke in the new WSM. Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar. :dr

Originally Posted by MarkinCA (Post 1312330)

Originally Posted by Smokin Gator (Post 1312095)

Yes!!!:noon

Seriously though, it really is a combination of all of those things. I like a seriously dark bark on my pork so I add a pretty good coating of turbinado sugar after my dry rub is applied. The ingredients in your dry rub also make a big difference especially the amount of paprika and sugar.

The amount of smoke you allow the meat to get also makes a big difference. IMO one of the most common mistakes that less seasoned cooks make is to over smoke the meat. This will get the impression of having a really nice dark bark, but it is in fact the effects of creosote being deposited on the meat. When folks comment about something being too smokey this is what they are usually referring to.

Basically, to get a really nice bark you want to apply a quality rub, add a little turbinado sugar, smoke the meat at a low consistent temp, and if you foil, open the foil back up for 15-30 minutes at the end of the cook.

YMMV!!!!

Originally Posted by BobbyRitz (Post 1312870)

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. :tu

Originally Posted by GoatLocker (Post 1312627)

Hopefully, a few hours from now, I will be stuffed and enjoying a good cigar. :dr

Originally Posted by pnoon (Post 1313015)

I own/use a Traeger wood pellet smoker.
The foil you see is covering the drip pan.

Originally Posted by BobbyRitz (Post 1316442)

I see. I'm not very familiar with the pellet smokers. Do you have the ability to add additional wood beyond the pellets for smoke?

Originally Posted by GoatLocker (Post 1316764)

I've been eating pulled pork and ribs for 4 days in a row. Why is my belt getting smaller?

Originally Posted by BobbyRitz (Post 1316534)

Not my best effort. The brisket and butt should have been on the WSM longer than 13 hours. But who wants to wake up in the middle of the night to start cooking while on vacation?

http://i51.photobucket.com/albums/f3...M/IMG_0319.jpg

Originally Posted by OLS (Post 1318150)

Ahhh, the 4th approaches. This thread is likely to catch on fire here in a few hours.

Originally Posted by jledou (Post 1318216)

COSTCO trip planned after work. Thinking a butt(s) and/or brisket(s) at least. :banger