Pete wrote:
I just got my WSM from the Amazon deal.

I stopped by the butcher and got the following:

9lb pork roast
2 slabs "St Louis" cut ribs
3lb corned beef

I am going to save the pork roast for the second time.. make some
pulled pork.

My first time is going to be the ribs and corned beef.
The corned beef is even thickness, with a nice cap of fat.

These should take about the same amount of time to cook??

I plan on a dry rub for the ribs, and a pastrami type rub for the
corned beef.


Any suggestions??

Is the WSM really going to run hot the first time?

You are planning a break-in burn beforehand to get rid of any grease. etc.,
right?

I like your plan for a dry rub for the ribs, you might keep it simple the
first time, coarse pepper and kosher salt, mebbe some garlic salt. That's
the mainstay around here.

You might want to search google groups for a recent link for making pastrami
in a bbq.

Pulled pork from a pork roast? You sure you got the right cut of meat?

D
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