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In Reply to: Re: Birsket posted by Calvin on June 02, 2016 at 15:50:53:
You could do that. In competition I use a WSM and usually have the point and the flat on the top shelf with my pork butts on the bottom shelf. I use water in the water pan. At home I usually just put them on the top. I baste them with squeeze parkay after the bark gets set. The margarine seems to bring out the flavor in the rub and also helps moisturize the meat.
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