Thanks Chris!! I read through the article using the chuck roll which is really what I'm after since I know individual portions will freeze well too for any number of things. Smart and Final in Hayward went to the larger style store and their meat section stayed the same size and has a worse...
Pulled brisket is ok of course. True. :-) Last one I did I didn't shred anything but put some aside and chopped/cubed it and used it as the meat base for my chili recipe. Very tasty.
I've been using a 2 parts hickory to 1 part cherry mix on both pork and chicken and have been very pleased. Taste is subjective of course but this formula hasn't let me down and others that have eaten those meals also really enjoyed the taste.
:wsm:
Excellent looking Tri Tip! Nice sides too. I'm hungry. Oh and I also think hickory wood is a great choice with Tri Tip. I tried some others (oak etc...) but to me this cut just screams when it gets a dose of hickory. It's even better the next day. If you don't eat it all the first night!
Thanks. Flavor profile vs moisture I hadn't considered as reason #1 to inject and that makes perfect sense. Hmmm... Now I guess I really need to rethink it. :-).