Heres the injection i use. This makes plenty for 15 lbs of pork butt. I've always found that most of it will leak out, but i still do it every time.

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

Just FTR, I never... NEVER... use mesquite. It's a very powerful smoke, and it's VERY easy to oversmoke something with mesquite.

Try a nice fruit wood with a little hickory - My ratio is about 3:1 fruit to hickory.

Apple and cherry are VERY nice, and that blend is pretty forgiving, while lending a great flavor, IMO.

I would invest in a remote thermometer, very handy for keeping track of meat and smoker temps at the same time. I wouldn't buy a Polder, though I've recommended them before, cause mine has crapped out on me. Apparently they don't hold up well with extended exposure to temperature, they're designed more for a quick read. I've heard better things about this one.

http://www.amazon.com/Maverick-RediC.../dp/B0000DIU49


Or, if you just want an inexpensive thermometer to monitor your smoker temp, buy something like this and place it in the top vent hole.

http://www.walmart.com/catalog/produ...ci_sku=8587354

I came across some plum wood at a farmers market recently, been mixing it with apple. I've done ribs, chicken and brisket using that combination, they all came out great. Very nice flavor.

The only time I use mesquite is in the chip form for grilling. Adds a nice touch of flavor to a steak without overpowering the meat.

Yeah, have been mixing apple/oak....apple/pecan. Has turned out much better.

I really want to get involved in some comps down here. Looking through the web last night... there's a KCBS-sanctioned event here in SC. I thought that was weird.

Also probably going to become a certified SC BBQ Association judge. Sounds like fun.

When in Rome.... especially if you want to actually compete for prizes, I guess.

Though I suspect you'll at least try submitting KC BBQ a couple times. I definitely wouldn't want to submit Carolina style up here though.

Actually, what I'm reading is all four methods of BBQ are widely accepted at many of the South Carolina contests. Supposedly, anyway. We'll see.

I absolutely refuse to make a BBQ that I don't like. I refuse. Which means I'll be sticking with Memphis, KC and Texas styles. I will not do vinegar or mustard based sauces.

For now, I'm just wanting to do it for fun.

So... oddly... not 30 minutes after I posted this, my news director came and asked me if I'd be interesting in judging a BBQ next weekend here in Myrtle Beach.

I'm going to do a brisket this weekend. Any tips/advice would be welcomed.

mustard and vinegar are your friend esp. vinegar itll make your pork & chicken on the grill super moist and tender(first sauce)-2 parts vinegar 1 part cooking oil. add black pepper to taste. heat in a small sauce pan till the oil & vinegar mix and get to mopping,mopping,mopping.-
Add 2nd sauce(BBQ) about 20 minutes before you take it up.

Bona-fide.

Foil is your friend.

Ummm.... I'm OK. I'm not new to this whole BBQ thing. And the only thing mustard and vinegar sauces will do to pork, chicken or beef is making it friggin' nasty.

But thanks? :spock:

i like mesquite for pork better than beef. but prefer Apple,Hickory,Oak,Pecan in that order.
Whats the point of mixing woods? never seen the point even though ive screwed with it many times. Seems to me any hardwood runs the flavor of the fruit wood.

i gave some good tips. thanks for being a **** bbq snob.

Edit- your post lets me know you know ****.