Evening all,
I'm after a little advice for a 'competition' (more a fun thing from my point of view) I'm considering entering.
This is the first time I've done anything like this and the time scale has become an issue.
At home I smoke a pork shoulder and add it to my chili, this competition allows four hours start to finish so I'm wondering how I can get some lovely low and slow smoked pork into my dish?
Obviously a shoulder is out of the question so I was thinking about ribs, I'm praying I'll be able to get the smoker up and ready when the gun goes off.
So in four hours, how should I cook a rack? I was thinking about 2 hours smoking, 1 hour wrapped, 1 hour unwrapped. A little texture wouldn't be a bad thing.
Any hint, tips of advice would be much appreciated!
Cheers
Ady