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Originally Posted by Box
Do you wrap or do you hold the Texas crutch in contempt?
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Of course I wrap. This preserves moisture.
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Originally Posted by Box
Do you cook fat cap up or fat cap down?
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Up, duh. The cap is up so the fat renders down through the meat.
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Originally Posted by Box
Do you use briquettes?
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Yes, with wood chunks in my 22" Weber Smoky Mountain, which I have altered with several aftermarket enhancements.
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Originally Posted by Box
Lump?
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No.
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Originally Posted by Box
Hardwood?
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The wood chunks I use with charcoal vary based on what I am cooking. I like mesquite, apple, and hickory (often a blend).
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Originally Posted by Box
Pellets?
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Pellets are for those who don't want a challenge. You might as well go to a restaurant.
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Originally Posted by Box
Gas with chips?
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I'll admit I've done it before, but this is far from ideal.
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Originally Posted by Box
Do you cook low and slow or hot and fast?
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Depends on what I'm making. I do chicken and turkey hot and fast. Everything else low and slow.
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Originally Posted by Box
Do you inject your meats?
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Depends on what the meat is, and sometimes it varies. I always inject pork shoulder, sometimes brisket. I brine chicken and turkey. I do not inject ribs.
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Originally Posted by Box
Do you brine them?
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See above.
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Originally Posted by Box
Are you wrong if you don't do it "my way" ???
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No, but there are things that are objectively wrong. Like failing to remove the membrane from ribs.
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Originally Posted by Box
What difference at this point does it make?
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Do you want the food to taste good or not?