Just got my first smoker

[*michaelsean*]

(12-18-2020, 12:47 PM)MileHighGrowler Wrote: If I'm using anything to mop the ribs (and usually it's just a mix of apple cider vinegar and water in a spray bottle), I'll add a little when I wrap them to help them braise in the foil.  But I've never added butter or sweetener on its own for ribs.  When I put sauce on for the last hour, it gets all the sweetener it needs there and should already be moist from the wrapped time.

Now when I smoke a brisket and reheat it the next day, I'll toss some butter on it when it's being reheated.  And when I do poultry and wrap it I always add butter.  But I've never done it with pork.  

To one of your other posts about Franklin and different meats... the guy has his own meat selected to fit his profile that comes in for him.  And he's got massive smokers so it's a LOT easier to keep it consistent from day to day.  I've been to Franklin BBQ and talked to his guys and tried the food.  I think in terms of consistency from one smoke to the next, he's got it down to an almost perfect science.  More than any of us can do on a backyard system and shopping for whatever is in stock at Costco/Sam's.  

I was going to do a spritz of equal parts apple juice, cider vinegar and water and then pour a little of that in the foil. Seems like some liquid should be used for the braising and a little acid helps with the tenderizing.

That makes sense on Franklin. Going on my first Costco meat run tonight and see what they have.

Appreciate all the insight.