On 5/4/2015 12:29 AM, sf wrote:

>
> 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?
>

I don't know the measurements. I just put together the ingredients and
taste.

Cider vinegar
salt
black pepper
red pepper if you want more spice
You can dilute with a little water and/or make it less tart with a
little sugar.

Heat in a small pot, but don't bring it to a boil. The salt will
dissolve but the pepper will not so stir when using to keep in in
suspension.

I know a couple of people that always add sugar, but I know a couple of
others that think adding is a sin.

On Mon, 04 May 2015 11:17:58 -0400, Ed Pawlowski > wrote:

> On 5/4/2015 12:29 AM, sf wrote:
>
> >
> > 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?
> >
>
> I don't know the measurements. I just put together the ingredients and
> taste.
>
> Cider vinegar
> salt
> black pepper
> red pepper if you want more spice
> You can dilute with a little water and/or make it less tart with a
> little sugar.
>
> Heat in a small pot, but don't bring it to a boil. The salt will
> dissolve but the pepper will not so stir when using to keep in in
> suspension.
>
> I know a couple of people that always add sugar, but I know a couple of
> others that think adding is a sin.

Thanks, I'd need to add some sugar because hubby doesn't like the
taste of straight vinegar.

--

sf