Turned out great, but a huge learning experience for me. Started out way to hot like 350, then added the water pan and a pitcher of water to lower it to 250. Left it for 2 and a half hours at 250. Then 1 hour wrapped in butcher paper. Then 30 minutes uncovered slathered with sauce.
First Pic is 1 hour in. Second is after they are sauced.
Basically the lesson for me was if I want the temp to go lower than 300 then I need to add the water pan to it with some water. I couldn't get it lower than that with all the vents closed. Using a Weber Smokey Mountain 22 inch.
Next week is Brisket or Pulled Pork.
by JollyGreenWorld117
1 Comment
Separate the barrel from the base, fill the water pan about 2 inches from top. Get coats going in the base. i use starter chimney, throw that on top of some unlit coals, let it go for abit, then carefully lift the barrel, with the water pan full on to top of the base. Now let that come to proper temp before you throw on the meat.