Shawn White
Sous Chef
Ok, I'll start ... doing another butt in the oven at the Montreal apartment. This time I have liquid smoke per Larry's advice.
You know, the last one was actually pretty good. By the time I sauced it up and in the buns and whatnot I'd have to agree with Larry, didn't notice a heck of a lot of difference. Used a lot of hickory smoked salt. No smoke ring though. I think the initial dissapointment had a lot to do with the change of rub ingrediants. Except for the cayenne, I bought all the spices from the dollar store. Sometimes ya get what ya pay for.
You know, the last one was actually pretty good. By the time I sauced it up and in the buns and whatnot I'd have to agree with Larry, didn't notice a heck of a lot of difference. Used a lot of hickory smoked salt. No smoke ring though. I think the initial dissapointment had a lot to do with the change of rub ingrediants. Except for the cayenne, I bought all the spices from the dollar store. Sometimes ya get what ya pay for.