I've used apple juice but I don't always have it and it's a waste to buy some for what little I used. Lately I've been using root beer. Gives it a nice flavor!
What's on the smoker today?
- Thread starter wytex
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Gellar
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I’d like to bring ribs on an upcoming fishing trip, but I don’t want to waste the time cooking them. I’m thinking of doing 3 hours on the smoke and 2 hours wrapped with liquid at home before we leave, then freezing them and just doing the final hour at the cabin. Anyone ever done something like this?
My buddy does that every fall for bow camp, just throws them on the gas grill to sauce up at the cabin. They turn out great.
Nick87
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We had the same tonight!
WildWill
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Done it several times now they come out just fine.
Sheltowee
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I like apple juice spiked with equal doses of apple cider vinegar, Worcestershire and soy sauce (preferably tamari) and then a shot of Asian fish sauce.
get together today with college friends. always pulled pork for the masses.
@WildWill are you pro scoring? decided to score it for the first time today. i'm convinced it's stupid and the benefits are negligible and if anything only serves to decrease smoke time. but it's pulled pork.... hard to mess up pulled pork.
also, homemade vanilla ice cream to complement my buddy's wife's peach cobbler.
@WildWill are you pro scoring? decided to score it for the first time today. i'm convinced it's stupid and the benefits are negligible and if anything only serves to decrease smoke time. but it's pulled pork.... hard to mess up pulled pork.
also, homemade vanilla ice cream to complement my buddy's wife's peach cobbler.
Togie ups the game with video. Curious about the scoring. mtmuley
i find that whisping smoke and soft frozen sugary cream just require a little video/gif action for proper representation
WildWill
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Yeah I feel the same way. I think a lot of people do it for the looks. I do like it for ham and bologna things you're applying a glaze to while cooking.
LousyResident
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I find that scoring can help expose more meat to the smoke thereby increasing smoke adherence and smoky flavor. Plus more smoke ring. Fat inhibits smoke ring.
Bigjay73
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Smoke ring doesn't equate to smoke flavor
she sure looks good. but i continue to be skeptical of the scoring.
I just see more fat and juice/moisture being lost due to it than is necessary/good.
yes, i had to yank a little cube of scored pork off and test it - according to reddit that's really the primary tangible reason one should score their pork shoulder, i.e. nibbles.
I just see more fat and juice/moisture being lost due to it than is necessary/good.
yes, i had to yank a little cube of scored pork off and test it - according to reddit that's really the primary tangible reason one should score their pork shoulder, i.e. nibbles.
LousyResident
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No, but it's pretty
Bigjay73
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Can't argue that
WildWill
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alright, this pork butt turned out. it really turned out. probably a top 5 for one's i've done.
so i can say with confidence the scoring didn't do anything negative. but I remain unconvinced this one turned out so good because it was scored.
Wildabeest
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10 lb pork shoulder went on at 11:00 last night. Looking good this morning, and currently at 160’ internal. Should be ready to wrap in another hour or so.
Bigjay73
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