I have a 6 lb rack of pork, that I'd like to cook on the Weber kettle with the SnS. I've done them before, indirect with Weber charcoal dividers, with cooking temp ~ 350 - 375. The preps were simple, dry-brined and dusted with a Memphis-style rub.
I wanted to do something different. I'm not interested in a long smoke, they've turned out nicely, at the aforementioned temps, and only took a couple of hours. Any other ideas on cooking this bad-boy would be greatly appreciated.
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