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Brown Cafe UPS Forum
Life After Brown
The smoker is lit
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<blockquote data-quote="barnyard" data-source="post: 1064708" data-attributes="member: 13921"><p>I have done that, but do not like what it does to the bark. Also, keepin it on the smoker makes the fat on the bottom of the butt nice and crispy. :drool.</p><p></p><p>I am generally not a fan of the Texas crutch with anything other than brisket. Many wrap theirs and leave it on the heat, I wrap mine when it is done and let it rest for an hour or so. Any longer and it seems like the crust on the outside looses it's texture.</p><p></p><p>Since buying the KJ, brisket is my favorite BBQ meat. Although, I have just started glazing ribs with raspberry/jalapeno pepper jelly and the ribs are oh so good that they are darn hard to resist too. I used to only do a dry rub and that is tasty and all that, but glazing with jelly is a whole nother level of yum.</p><p></p><p>And no sauce. Those that ask for sauce get hot dogs and eat at the kid's table.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1064708, member: 13921"] I have done that, but do not like what it does to the bark. Also, keepin it on the smoker makes the fat on the bottom of the butt nice and crispy. :drool. I am generally not a fan of the Texas crutch with anything other than brisket. Many wrap theirs and leave it on the heat, I wrap mine when it is done and let it rest for an hour or so. Any longer and it seems like the crust on the outside looses it's texture. Since buying the KJ, brisket is my favorite BBQ meat. Although, I have just started glazing ribs with raspberry/jalapeno pepper jelly and the ribs are oh so good that they are darn hard to resist too. I used to only do a dry rub and that is tasty and all that, but glazing with jelly is a whole nother level of yum. And no sauce. Those that ask for sauce get hot dogs and eat at the kid's table. [/QUOTE]
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The smoker is lit
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