Originally Posted by Weekend Smoker
We just got started using the butcher bbq and so far so good pork is all I have tried it on and I like it. I may change my comp recipe later and use it but not sure yet need more experimenting for consistancy.
I went to a bbq cooking class recently and learned some more, I tasted a brisket done with it and was impressed.
What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup. hth
What does the 24 hour refrigerated wait do to it?
Yours in BBQ,
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Last edited by CTSmokehouse; 02-18-2009 at 12:25 PM..
Reason: poor grammar