Quote:
Originally Posted by RJ
cd, how much, if any, fat did you leave?
What type of wood are you using?
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Very little of the cap. I wanted the smoke to penetrate the meat.
A little hickory, but mostly apple. This is the apple tree that Phil and FMB! cut down a couple years ago. I traded Phil a 12-pack of beer for some of it. I've only BBQ'd half-a-dozen times since then, so I still have some left. Really nice smoking wood.