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Discussion in 'Beef' started by atcnick, Jun 9, 2011.
I honestly think you have to experiment and decide for yourself. You will find many opinions here. After all, what makes a good Q sauce or rub? What makes good meatloaf or sausage? Fat side up or fat side down? Maybe potato salad or what constitutes a good slaw? How about the correct way to cook a chicken fried steak? These are all issues which will never be solved because of the strong opinions of different people with different tastes. As to the mopping or spritzing you will find the same issues. Do consider that every time you open the pit you lose heat which will take time to recover and lengthen the cooking process. Whatever works for you, your family, and your guests might be where you want to go.
Good luck and good smoking.