heres another quesion, how would it work with basting the meat while it cooked with apple juice alone? I'm just asking because I have a gallon of it and no rum. Does it make that big of a difference with the rum? if so I can go pick some up. if so what type of rum? I'm not a rum drinker, so I'm not up on my rums. I saw capt morgan and jim bean mentioned before, but aren't there different types of rum? dark, spiced, ect? might seem like a stupid quesion, but like I said, I cant stand the stuff
. Just out of curiosity, how does it come out not mopping at all? seems like there are a lot of posts that people describe how they cook it and it doesnt even mention a mop, just rub and cook. Putting it in a cooler wraped in foil and towls seems a little popular too. Sorry this little topic keeps on dwindling on , but I'm cooking for 25 people and I'm just trying to make it the best I can and no better way to find out and learn than you guys, and gals thanks again for all the info!!