I have three 2 Berkshire, 1 HEB on sale, can't resist:
After dry bringing, ~48 hrs:
East Carolina Vinegar sauce - No rubs, just mop sauce. Is that how it's supposed to work? Long cook hourly mop, more less? 225F Grilla with, 50/50 oak pecan. I'm aging the sauce now
I'm not sure what I'll do first, but the other will be:
Dry brine d, 48
Memphis Dusted, during brine time
Grilla 225F oak/pecan blend
I made a batch of 'Texas mop sauce' towards the end of cook, mop? Is that correct? How frequently & is towards end 1hr or 2...?
Thanks Guys
After dry bringing, ~48 hrs:
East Carolina Vinegar sauce - No rubs, just mop sauce. Is that how it's supposed to work? Long cook hourly mop, more less? 225F Grilla with, 50/50 oak pecan. I'm aging the sauce now
I'm not sure what I'll do first, but the other will be:
Dry brine d, 48
Memphis Dusted, during brine time
Grilla 225F oak/pecan blend
I made a batch of 'Texas mop sauce' towards the end of cook, mop? Is that correct? How frequently & is towards end 1hr or 2...?
Thanks Guys
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