Two things turned it around for me... very long and slow (wrapped in foil or butcher paper at the plateau), a few minutes unwrapped at the end at a high temp (crisps up the crust). AND a very long hot rest in a damp cooler (tightly wrapped in paper and then foiled), at least 4 hours - 8 is better. Keep the cooler warm with towels soaked in boiling water.
Nothing but salt and pepper for beef. Cayenne, smoked paprika, salt and pepper for pork. No injections. Save what little drippings you might have, make a sauce with pilz, cider vinegar, rest drippings, some of the smoker drippings for smoke (if you use a pan) and a little of the rub. A dab of ketchup and hot mustard, and serve on the side. - Gotta have some slaw with that.Statistics: Posted by mchrispen — Wed Apr 27, 2016 12:14 pm
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