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Unread 08-23-2006, 03:57 PM   #9
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we do not use much sauce as our rub turns into glaze naturally from the constant temperature. The mahogany look also comes from our rub which does have paprika and brown sugar that has been dried among other things. For temperature I go a little hotter to start (300) then go back to 200-225 for the rest of the time, and I spray them about every 20-30 minutes to keep them moist and to help the glaze take. everyone has their style that's mine, looks good tastes good scores good.

good luck
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
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