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Originally Posted by Weekend Smoker
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.
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We usually mix it before a contest, just to save time. But we have mixed it on site before and did fine, including last weekend in Great Bend. I didn't have enough at home to premix and had to get it from David at the contest. It came out fine and our pork was in a four way tie for 8th place. Of course after tie-breakers we place out of the money at 11th and didn't get a call!
Quote:
Originally Posted by Brian in So Cal
Neil, Can you tell me the kind of juice you used. How much, percentage water to juice, ETC.
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50/50 water with apple juice.