By the way... the insaneo the clown is me trying to practice east coast arrogance with KC knowledge 🙂

fuggettabouttitt!

I did the apple juice thing because a lot of pros do it.

Maybe I skip that next time and see what happens.

I load my butt with plain yellow mustard then but a good amount of rub on it then just let it go. I know many use apple juice.

electric may be a dryer heat though? unsure.

Maybe I should soak the chips longer?

they can only get so wet (thats what she said)

Post 17 teedubbya said
"I foil my butts..."

Post 20 teedubbya said
"15+ hour butt smoke is..."

Post 24 teedubbya said
"I load my butt with plain yellow mustard then..."


I'm starting to get a little uncomfortable now. Maybe this BBQ thing is more than I bargained for.

in my opinion, basting is unnecessary; I have done it with apple juice as well as vinegar mixed with rub and really didn't see any different.

I don't soak chips either, but maybe that would work better in an electric smoker.

I MAY foil my butt next time because I plan on doing more of a Cuban style butt and I really don't want too much smokiness and crust.

Maybe if I don't soak the chips, and then run the heater at a low temp.

jpotts, if you haven't tried wood chunks instead of chips do so and without soaking. Well, maybe a few unsoaked chips just to get things going.


JJ

I'm thinking the chunks are better seeing that they probably last longer. I used chunk hickory soaked for 30 min for my dry run last night. After about 11 hrs there was still some left and I think I had too much smoke going.

hickory is a really strong smoke too.

pecan is similar to hickory but milder

I like a pecan cherry mix

Just stumbled across this image.

A bit of BBQ'd-geek-humor:

"Overclocked"

http://www.popamericana.com/ !/overclocked.jpg

mmmmmmmm.......zinc plating infused BBQ.

Topped for Theodore / Craig / Bucky.