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 lewdog:
Looks great. I think when I tried this I didn’t get it up to a high enough temp. It was good but more like steak bites for some of the pieces.
I let it get up to 165, then wrap until it hits 195. Then I cube, sauce and cover and let it run for at least another hour to two. Makes all the difference in the texture of the final product.
Alot of the recipes I see are like oh this is a 5-6 hour deal tops, I usually average 7-8 because I want them bitches soft. [Reply]
