It will be interesting to see how you make out. I've always thought that the best situation is when the smoke is lazily wafting past the meat, too much draft would be bad because it would promote faster air and smoke exchange, but maybe it doesn't matter, or maybe you can control the speed at the inlet if everything else is tight enough.
Fired up the UDS yesterday for a couple of racks of baby backs. Dry brined overnight, then liberally rubbed with
Meathead's Memphis Dust.
Smoked initially for 2 1/2 hours, Texas crutched for 2 hours, and back in the smoke to finish for an hour. They came out pretty darned good.
The only smoke wood that I had on hand was hickory, and in retrospect I'd say that was a bit too spicy for baby backs. I think I'd have preferred them with apple or cherry wood, but that's just being picky.
Our eldest daughter, her husband, and our two grandsons came over to decimate the ribs and watch the Patriots manhandle the Romo-less Cowboys.
Gotta love BBQ'n in the fall.
