Originally Posted by LGerber
Very interesting reading in this thread, and I am looking forward to using some of the tips suggested. I really liked the idea of apple juice and bourbon
I use apple cider, a little butter, and bourbon. Unless I want to drink it too then I skip the butter.
I put mine in smoke to 195 and pull them off. I foil them for about 20 - 30 minutes afterwards but I don't put them back on. They fall apart in my hands.
Of course with Ginny it's hard to mess up a piece of meat unless sh runs out of water..