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Thanks Jim.I think I'm going back to pulled versus sliced.There's a lot more room to add flavor in pulled.The two I injected today also turned out well.So I guess I'll be trying something new in competition???? Willy T.

I injected two boston butts this weekend to try to get more flavors to the center of the meat.All I did was use apple juice and rub mixed together as my injection marinade.The reason I'm doing this is, bark of boston butts are great.It just seems the more you get to the center of the butts they...

Marc, In my opinion msg is a flavor enhancer and the percentage of people having a allergic reaction is very small.I don't think you will lose that much of the flavor of the rub if you left it out.I some times use msg in rubs.Me personally I can't tell a difference with it or without it.I think...

Steve, I always take a bullet to a cookoff reguardless of whether I use it or not(but most of the time I do).I wouldn't leave home without it.It's even on my checklist.I usually do my chicken mine. Man, I would be braggin on 13th in pork.There was a lot more teams behind you than in front of you...

I wouldn't think you would have add time to the meat.You just may burn more charcoal to compesate for the cooler temps.If you keep your cooker at your normal cooking temp your meat should finish at the same time it normally does.Hope this helps. Willy T.

Thanks for the helpful tips.I will have to try these tips out the next time I do a leaner cut of meat. Willy T.

By going up on the heat how much smoke penetration will the meat take?Some folks in my family have to have there meat on the 160 deg.plus side.I guess you could pull it off the smoker and finish it off in a oven like grandma used to do.Wonder if injecting would help? Thanks for the help, Willy T.

What's the best way to keep your leaner cuts of meat from drying out during smoking?Like your beef roast and even venison that doesn't have that much marbling or fat.I know on your porklions you pull at a lower temp.Seems like when you pull beef at lower temp. there're a little on the tough...

Just like to say hello to everyone and say thanks for letting me come aboard.I've been reading posts here for almost a year and even get the newsletter so I figured it was about time I should register if I'm ever going to post. I've been cooking "Q" for about two years.I do some competing but...