Karen C. wrote:

> "kilikini" > wrote in message
> ...
> > We always chop up the bark into the meat. It helps make the
> bark moister
> > and adds more smoke flavor to the whole thing. Another bonus
> is that mixing
> > it in makes the bark less tough. I'm not a big bark fan,
> either, but this
> > way I find it totally edible.
>
> Thanks! I'll give that a try. I think I'd like it--if I could
> just chew it <g>. I really do like the bark with my brisket.
>
> Should I be basting with apple juice throughout the smoke?

I use a WSM with Minion Method for butts, and I'm really in the minimal
fussing class. I just wander out now and then to check the temps of the
rig and meat, and throw in more smokewood as needed.



Brian

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