I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by In58men:
Damn man, I didn’t see your post. My bad brotha, I did 225 until internal temp hit 120 (rare). I wrapped and took it off at 155-160.
Technically not BBQ but I am trying slow cooking some brisket for the first time.
Rubbed with salt, pepper, cumin, coriander, celery seed, red pepper flakes, and ancho chili powder. Pan seared in butter, then put in the slow cooker with beef broth, 1/4 cup apple cider vinegar, a quartered onion, some minced garlic, peppercorns, coriander seeds, and a guajillo pepper sliced in half. Cooking it on low for seven hours. Hopefully it's tender.
Damn I need to get my smoker out of the garage sometime. I've been addicted to pulled pork mac n cheese here lately. I've been getting Joes KC shipped to my home. I heat up a pack of the pork and go buy some mac n cheese from Chick Fil A, mix it up with a little Joe's BBQ sauce and have fast and easy (notice I didn't say cheap :-)) pulled pork mac n cheese that tastes freaking heavenly. [Reply]
