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In Reply to: Re: Injected Pork Butts posted by Grismt on March 21, 2011 at 08:55:29:
Great idea and I'm with ya on that. Lately I've been cooking ribs, butt and brisket with salt & black pepper only, smoking with hickory low & slow. Best tasting and looking Q I've cooked in some time. Started that way a few years back and got away from it and endded up making meat taste/look like something it was not. A few rubs out there today compliant meats well but I think comp cooking today is not as much about meat. Judging by results in the few I compete in.
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