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For the poppers I like mix other cheeses into the cream cheese. The last batch I made Mixed queso fresca, smoked pepper jack and smoked cheddar with chives and chipotle powder into the cream cheese!
well it went pretty good. The pork was ok but not amazing. I have pretty high standards. Good texture - pliable but not mushy, nice smoke ring, problem - too sweet - the meat tasted more like a hot dog than texas bbq. I think the applewood has got to go. I have only used mesquite and oak lump so I think I am use to different tastes. I am going to try natural briquetts with a 50/50 mix of hardwood lump and I am doing brisket next . time.