Dr Chicken's Sweet Kiss of Death (mod? too sweet?)

[Edward Alt]

I'm prepped to double smoke a ham on the UDS Friday, but having second thoughts about the Sweet Kiss of Death marinade injection. Some here have said it is too sweet, and my only attempt at competition style ribs turned them into candy, which I did not like.

I have everything except the Butter Pecan extract, so I was going to substitute butter extract.

Does anyone have any tips / mods to this recipe to keep it from becoming too sweet?

Thanks in advance!!!

 

[Ron_L]

Don't use the injection. Just use the glaze.

Here is a similar thread from yesterday...

http://www.bbq-brethren.com/forum/showthread.php?t=201226

 

[Edward Alt]

Thanks Ron!

I've also seen where folks have injected with Dr Pepper and maple syrup. Would a Sweet Kiss of Death mod adding Dr Pepper work here?

Also, has anyone made their injectable marinade the day before injecting?

 

[Edward Alt]

So I ended up doing the Dr. Chicken Double Smoked Ham using a double batch of Rum sauce injection as follows:

single batch:
1/3 cup rum
1 tsp orange extract
1/4 lb (1 stick) butter
1/3 cup brown sugar

Low heat in saucepan until blended.

Here's what I started with. At 99c/lb, I figured I'd get a big one.

Injected with a rum marinade and put on the smoker.

Only I forgot to put any chunks of cherry in the charcoal. :frusty:

After 1st application of glaze at 120f ...

Glazed again at 125f.

Took off the smoker at 135f ...

After resting an hour or so it will go straight to the fridge and will be reheated tomorrow when family comes over.