A couple of weeks ago, I started a thread asking questions about my first smoke that was coming up. The conversation spawned a wonderful tangent about whiskey. How to use it for injections, what are favorites for sipping, best values, etc....
It was a great blend of two topics that I enjoy, which appeared to resonate with at least a couple others.
The purpose of this thread is to bring others in to the same fold. First and foremost, it is about smoking meat and meant as a place to discuss the art and talk about cooks as they come up, as they happen, and after they finish, but it has the unique blend of incorporating whiskey talk as well.
Might be a dumb idea, but who knows. Hopefully TX Smoker, biscuithead, Flash, Smokin isthe Dr, PGSmoker64, and others that made that original conversation so enjoyable will chime in.
To start, I have 3 pork butts currently thawing to be ready to smoke on Sunday morning. 6 lbs, 6 lbs, and 8.5 lbs. 240* worked really well for me last time, so I'm only going to change the rub/injections this time. I'll leave everything else the same so as to have just one variable compared to last time.
On the whiskey front, I had a bottle of Four Roses for a "mixing" bourbon, but it is a little low. Probably going to replace it with my go-to, Larceny. I can sip or mix that stuff as I see fit. Might even mess around and add some to an injection.
This will only be my second smoke ever, so I am taking baby steps, here.