I use straight apple juice! :!:
Yeah, me too! Thanks!!Smokehouse said:Rich,
I appreciate your sharing all that. That's good info.
Smokehouse
Bob T said:BigGQ said:Ditto...thanks for sharing.
I hope your not talking about Woodman's suggestion!
Thanks to all for your sharing of info. I just use plain apple juice after I pull, sometimes mixed with rub, but was just curious....
Smokehouse said:This is not exactly what you're asking, but I cooked briskets and boston butts this weekend for a company meal later this week. For various reasons, I foiled all of them during the cook and added apple juice before sealing. After the cook, I poured the juices off, chilled it and removed the grease. I pulled the pork, added some of the juices I had reheated and vacuum-packed it all. I'll reheat in boiling water for the company meal.
Smokehouse