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Re: Must be a good day for smokin'
[Re: jlbuc10]
#2102163
04/30/17 02:20 PM
04/30/17 02:20 PM
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Joined: Dec 2013
Posts: 22,743
Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,743
Lickskillet, AL
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Did you score the fat cap? If so why? I just do that because I somehow think the seasonings and the smoke will get to the meat better on that side. Stupid I know, but I do it anyway. I guess it's kind of like me wondering why people brine and baste and mop and all that chit, when there is no respectable BBQ joint (That I know of) doing those things. They have too much meat to cook to do all that. Simply season the meat and smoke it slowly over low heat and enjoy. Smoked meat ain't complicated.
Last edited by Irishguy; 04/30/17 02:24 PM.
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