Anyway, I'm firing up the WSM this afternoon as the weather is beautiful here. Prob will use a mix of hickory chunk and oak wine barrel unless I can find some fruitwood at the local hardware store while stocking up on charcoal. For rub my latest fave is one of Meathead's recs, Blues Hog. I've been through a few rubs such as Zak's, The Squeal, and Three Little Pigs, as well as of course making up some meat dust from time to time.

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