Going to have a bash at a pork collar at the weekend if i can pick one up tomorrow
whats do people think about injecting apple juice into it? I have read up the acid is supposed to tenderize the meat a little when left overnight prior to smoking but im a little concerned it will make the pork too sweet tasting?
Also brisket..anyone been using the packer cut USDA ones? seem about a third more expensive than the ones i have used in the past, are they really worth the extra outlay
when i feel more confident Im hoping to get a packer cut wagyu brisket but i will be camped out in the deck chair watching the temps like a hawk
whats do people think about injecting apple juice into it? I have read up the acid is supposed to tenderize the meat a little when left overnight prior to smoking but im a little concerned it will make the pork too sweet tasting?
Also brisket..anyone been using the packer cut USDA ones? seem about a third more expensive than the ones i have used in the past, are they really worth the extra outlay
when i feel more confident Im hoping to get a packer cut wagyu brisket but i will be camped out in the deck chair watching the temps like a hawk
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