Reply to "Noob Needs Help!"

cal 2Member

The finishing sauce will depend on on your on taste/dryness. I would say 1/2 cup per lb would be a good start.

I have heard of coffee added to beef gravy to help with color. Don't know if that's what is needed for pork thou. Probably couldn't tell their there with the other spices.

The meat will only take on smoke flavor till it hits 140* or their abouts, so you'll have to play adding more wood by ear. I'm not a fan of soaking wood or adding water to it, don't like the color of the smoke,white.

I like the cheap small white buns,myself!

Have FUN and good luck to ya.

6/17/106:59 PM

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