Ok, I've read this forum until my eyes cross and am possibly more confused than when I started (confusion comes easily these days).
New SI2 owner, just cranked up my second smoke of ribs using Memphis Dust as the rub - good stuff!
I was at Costco recently and found a prime 15 lb. + packer, the smallest they had. I'm resting it for a couple of weeks in the fridge and planning a near end of summer poolside feast with some friends and family. I have questions about how best to proceed and hope by posting them I'll get some consensus to guide the smoke.
#1- If I can't get the trimmed packer to fit, will I lose a lot of flavor/moisture if I have to cut it in half and use two shelves?
#2 - I get the sense from posts I've read that the SI smoker is so tight that if I have a pan of water in it, I don't need to crutch it at the stall. Is this true? Just smoke/cook to 195 - 198, double wrap and rest in a cooler for a couple of hours?
#3 - Anyone ever cut off the point and smoke separate from the flat with burnt ends in mind? How'd that work out?
#4 - I'm thinking about a riff on a dalmation rub, no sugar (don't think that beef benefits that much from it), but maybe some chipotle and granulated garlic. Anyone have a rub they'd recommend that's close?
#5 - Speaking of a simple dalmation rub, will that develop a good bark? Seems as though you'd need more components to the rub, but what do I know. I'm not even sure what process forms the bark, just know I like it.
So, thanks in advance for thoughts, advice or cautions, I'm looking forward to hearing from the more experienced crowd.