I bought a new OK Joe Longhorn a few weeks ago, and of course, joined this board, and I have had some successes with the grill and one unbelievable failure... but...
Okay, for a party this last saturday, I smoked up some pork loins and a shoulder(I think, not sure the cut), and a couple tri-tips.
I smoked them all for 4 hours at 225-250° with bricketts and chunk applewood. I pulled them out, double wrapped them in foil and finished in a 225° overnight. I shedded the meat and OMG it was good! But my question is, what sauce to use to keep from having a dry sammach?
Hint: if you do not have 2 hours to soak the chunk wood, 30 minutes in a pressure cooker works great! One set of chunks and I had good smoke for over 3 hours.
It seems all the commercial BBQ sauce has smoke flavoring put in it, and with the dry rub I used and the natural smoke flavor from smoking, it just comes off as too strong.
What sort of sauce would be complimentary to the ,eat? I gave a little halfassed thought to even a savory grown gravy, but haven't tried it yet..
Oh yah, for the sake of full disclosure... do NOT put a full layer of chunk mesquite on the large side of your grill and then lite it with a 6lb chimney of charcoal... within 15 minutes we tried putting the chicken breasts on it, but it got so hot it was burning everything, and I had to run and get my welding gloves just to get the chicken off the grill and transfer it to the gas grill to finish it!!
Don'tcha jut love learning all the in's and out's of a new hobby?