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Old 08-17-2012, 11:38 AM   #4
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

What they said.

I take do it a little different on the soak though. I soak for 4 hours in either apple cider or peach juice just to give it another layer of flavor. Definately do the air dry on a rack over night before smoking. It gives a much better texture to the outer meat IMO. Skipping this step can result in a slightly slimy texture to the meat.

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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