Bill, thanks for the line.. I work for Whole Foods and am helping them
develop a meat smoking program that will probably be implemented into most
of their stores. I am currently doing a couple of styles of brisket, butts,
St. Louis ribs, chicken parts/whole/halves/wings,meatloaves and some hams
and bacons.. I use the enviropak minipak smoker which has been some trouble
although we seem to have it working pretty well now. I am using a pretty
decent rub and a local sauce called ‘Cue Culture. He has an apricot
habenero that is terrific with a pulled pork. Any input you might have
would be appreciated. I am curious about the “mop”? I don’t have any
experience with this and its application. I look forward to hearing from
you again. Justin
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Justin:
I’m not too familiar with the Enviro-Pak equipment, but BBQ is all about times and temperatures. A mop is simply a liquid applied to your meats while cooking to keep them moist. It could be apple juice, and au jus sauce, a thin barbecue sauce, a marinade, etc. It can literally be applied with a handheld “mop” or applied with a spray bottle. That automatic showering feature on the Enviro-Pak sounds nice but I don’t know exactly how that works. Since this is an electric smoker, with a lot of air flow you probably have a tendency for dried out meats? So I would mop often or use automatic showering. Maybe even put a water pan near the heating elements. I would not use the full blown steam cooking feature – you do not want to steam your meats. And I would definitely use the smoke generator option – preferably the log burner. Other than that, just follow the directions in our book at http://www.bbq-book.com
Thanks,
Bill Anderson
For reference:
http://www.enviro-pak.com/index.htm