Food Smokers and Smoking Tips/Tricks/Techniques

Things don't have to be complicated or hard to be good. My best sauces are simple and only a few ingredients. I can and literally do cook pork in my sleep. I'm cooking the brisket tomorrow even though I don't really even eat a lot of red meat. Even if I loved brisket, I'm too poor to buy it.

 

I've had what others consider good brisket.. Still meh.

 

I got spoiled in Texas...its hard to beat TX style brisket. I like pulled pork but many times its too sweet for my taste.

 

Zackly

 

Sweet? What's sweet about PP?

 

It's in the stall. It will take a couple of three hours to get moving again. Once she starts climbing then give her a tight wrap. Bump your temp up too 275ish.

 

depends who makes it...sometimes the BBQ sauce is too sweet.

 

No sauce here, don't need it. Maybe a little mustard slaw. BBQ sauce is for chicken McNuggets.

 

yeah I make a kalua pork thats really good.

 

recipe??

 

I've made so many different types of sauces. I use them on everything... But never so much that it over powers the meat. I had a neighborhood cookout in the spring and had a few sauces out along with my pulled pork. Another neighbor brought little smokies in cheapo craft BBQ sauce. I about had to cut a bitch when I heard and saw someone say to put the sauce from the little smokies on my pulled pork.

 

I don't sauce my pulled shoulder either, but I do sauce my ribs and I sauce the hell out of my burnt ends. I like a spicy sauce or a Carolina gold style sauce. I can't handle KC molasses sauce. The way a good sauce sets up on the smoker...yum. Sometimes a little meat candy hits the spot.

 

High heat brisket drumroll.....
I'm a believer

Thanks for the fellow tw members who gave some tips

 

Carolina Gold? Any thing like Georgia Paint, mustard based?

 

Yep. Exactly. I wouldn't put it on my burnt ends but it's one of my favs for chicken or ribs. Awesome on a ham sammich too. I buy mine locally but I need to find a good recipe. The base is equal parts mustard and vinegar I think.

 

My paint recipe is two parts mustard, one part ketchup, 1/2 part red wine, dash of Worcestershire sauce (Lea & Perrins), red, white and black pepper. Place on med low heat just to reduce (thicken) up the sauce. After it's stored, it has a pretty good bite to it. About the only sauce I like on ribs.

Edit: I've only ever used this for dipping, not sure how it would/will do basting with it.

 

Peg leg porker in Nashville made me a dry rub rib believer. I like a little sauce for dipping. I like most sauces, but grew up eating thin vinegar sauces in Alabama on pulled pork.

 

It's up to 183 now. I foiled it and bumped up the temperature.

 

Before and afters. 9 pound butt with apple, pecan , and maple wood for 10 hours and gouda mac n cheese for the last hour and half.

 

Looks good.