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 Fire Me Boy!:
Never get much of a smoke ring in the PBC, but the flavor it s great!
GREAT WORK!!!
One thing we've learned from competitions are that smoke rings are nice cosmetics, but the flavor and tenderness rule the roost. Not that the judges won't comment about the ring (sometime way too much), but the flavor and texture are really all that matter.
Not that it's done, trim a bit more of that fat cap off (certainly my preference) and start dippin and eatin... I usually skip any bread until the next day when the become sandwiches, and almost anything else people offer as filler foods (fries etc). I do a brisket, that what I eat, and pretty-much all I eat. Other than beer! [Reply]
Trying beef short ribs for the first time on my WSM. I've never even had beef ribs so I hope I don't mess them up. $85 for 4 racks. Using a simple dalmatian rub, will post pics when they're finished. [Reply]
