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In Reply to: Apple Cider Vinegar posted by Logjammin' BBQ-David on May 31, 2008 at 13:42:49:
I'm not sure why you want to baste. If your cooking a packer, there is plenty of fat to keep it moist and if your doing a flat, i think your better off, injecting or marinating, use RSM. And it kinda depends on what kind of pit you are cooking on. i've done briskets for many years on several kinds of cookers,right now I'm using a WSM for briskets, if you cook to 150 and foil with a little of what ever( RSM ) and unrap at 190 and put back on the grill to BARK up and then wrap at 200 and hold for a little while and then slice and turn in....you got a winner. Course you didn't mention what rub your using. Now that WOODY's is back on the market, the comp is going to get a little stiffer.........Cheers...Ed