On Sun, 03 May 2015 20:14:52 -0400, Ed Pawlowski > wrote:

> On 5/3/2015 1:44 PM, sf wrote:
>
>
> > That gave me permission to go home and make up one that I liked rather
> > than be a slave to some regional "style". Hubby doesn't like BBQ
> > sauce of any kind on his meat, so I do it just with rub and just add
> > sauce to my portion at the very end. It's on the heat long enough to
> > not be wet anymore, but it's not on long enough to burn.
> >
>
> I vary depending on the mood. Really well cooked meat does not need
> sauce, but at times a little can enhance. When I make pulled pork I put
> a little vinegar sauce, very light. Ribs and brisket usually get none,
> if they do, it is added later.

I haven't smoked a brisket yet, but I definitely like BBQ sauce baked
onto my ribs. Pulled pork is sauced afterward though - I do sauce,
hubby doesn't. I've decided I'd rather braise a shoulder/butt in beer
than smoke it because the leftovers are much more versatile that way,
but I'd like to try your vinegar baste sometime. Would you please
share the recipe?

--

sf