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Originally Posted by
Howboutdemdogs
When smoking pork, after the initial low smoke time, wrap the meat in tinfoil and add a little apple cider vinegar to the tinfoil tent. Once again, it will tender meat and keep it super moist.
Next time you're wrapping your shoulder in foil for the finale, give dry hard cider a try instead of cider vinegar. Never tried vinegar for this, but the hard cider does me good every time I use it. Apple flavor, a little sweetness, and likely some leftover booze for you while you wait out the rest of the smoke. A win all the way around. (That is, unless the only hard cider available to you is the sugary sweet garbage that Woodchuck or Angry Orchard makes. Drinking the remainder won't be worth your time if that's the case.)
Last edited by Prediction? Pain.; 01-24-2018 at 03:55 PM.
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