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Recent content by drtheo
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I think the Dr pepper could have been better used if I would have injected it or used it as a most instead of water. A 20 hour soak in the stuff and I could not detect it.
So I am not a BBQ sauce guy, I am more of a bark and vinegar finishing for pulled pork kind of guy.
So we are having pulled pork for lunch / supper today and I did not have any sauce for some visitors that wanted sauce.
This is what I came up with, it is a basic recipe modified to be a bit...
Checked the smoker temp with my redi check and my Pyrex digital, I wiped down the temp probe with a vinager paper towel and still the same issue.
Yes I have it set to 275 which is the max on these.
The refi check and Pyrex have both been checked in boiling water and are good