St. Louis prep, then yank off the membrane: Memphis dry rub made with the usual suspects: 3 hrs @215 in Masterbuilt Pro with mix of apple and pecan wood soaked for 30 min in hot water (hot because it was below freezing this weekend in Boston) After 3 hrs they got sprayed with half apple cider, half Captian Morgan rum. One got wrapped, the other did not. 2 hours and unwrapped the one, sprayed down with the mix (drank the rest of the mix...highly recommended). One more hour and the one that was never wrapped passed the 45deg bend check. Done. Good smoke penetration, nice flavor. Gotta say, I liked the ones I wrapped for 2 (a true 3-2-1) better than the non-wrapped ones. No sauce required/desired and they didn't last long, so I'm happy with the smoke! Always looking for ways to improve or comments. Too much fun!