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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-08-2010, 06:00 PM   #16
tulsatkd
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Turned out pretty good, but I think I prefer it with the cap on. Not sure if the bacon had anything to do with it but I didn't have as much of a smoke flavor as I normally get. I also used mostly apple instead of hickory, so I am sure that had something to do with it aswell. Next time I will probably just smoke the bacon on the side and add it to the pork.
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Unread 03-08-2010, 06:24 PM   #17
sdb25
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Apple is super mild compared to hickory. That's probably the biggest difference.
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Unread 03-08-2010, 06:53 PM   #18
landarc
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What he said, the lesser smoke flavor is the switch from hickory to apple.
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Unread 03-08-2010, 06:59 PM   #19
tulsatkd
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Thanks, I'll probably reserve apple wood for poultry. And my trusted hickory for everything else.
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Unread 03-08-2010, 07:21 PM   #20
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Hey, neat experiment. You never learn til you try, right? You'd probably like bacon over pork loin for the added flavor and fat.

As for the smoke, I find that I want at least SOME hickory smoke for pork shoulder and brisket. Here, as in some other parts of Tennessee at least, "BBQ" is short for "hickory smoked BBQ". I do prefer to mix it with peach or apple from a local orchard, though.
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