Before I started smoking I always used it in my poultry and pork brines, plus chili and stews. Haven't used it since I started smoking.
Been thinking I might use it when I start experimenting with homemade BBQ sauces if I don't have any left over smoky au jus in the freezer.
Been thinking I might use it when I start experimenting with homemade BBQ sauces if I don't have any left over smoky au jus in the freezer.
Last edited: