Looks so good! We got in from detecting fairly late so we stopped by Jacks Barbecue,the absolute best and picked up a lb. of charred,smoky pulled pork,some vinegar based slaw and I had some leftover pinto beans and cornbread we put to good use. Halloween candy is for dessert, poor kids,lol!That's a feast right there.
Got the smoker fired up at 0400 this morning. Putting on a brisket, which has been sitting for 2 days all rubbed up and ready. Injected right before I put it on. Around noon I will start the ribs. I got back ribs and some St. Louis-cut ribs. I make three kinds of sauce: One is a cola sauce, which is everyone's favorite. The other two are Kansas City style, and Texas Style. I make big batches and can them in quart mason jars.
No teasing aloud unless you plan on taking some overnight shipment orders
Do you soak your wood in water over night before putting it in the smoker?
We have an electric smoker Red and it has a well on the bottom for putting liquid in the bottom as well as wet wood wrapped in foil. My husband makes the best ribs. He flavors the water with a head of garlic,some lemons,a couple of brews,and only coats them with special sauce about 30 minutes before taking them off the smoker.Do you soak your wood in water over night before putting it in the smoker?I worked in a BBQ joint years ago and thats how we smoked our stuff.Brisket,ribs,pork shoulders.good stuff.