Aaron Franklin of Franklin's BBQ in Austin only seasons his with salt and pepper and wraps the meat at 150. He must be doing something right if you see the long lines outside the restaurant to get in. He says anything else doesn't let you taste the meat.
woot! that's some classic old school hair rock!
dude - you were dizzy to start with... don't be fibbinall of the ponies
they are making me dizzy
can we not just talk?
Steeping will bring out some of the flavors quite a bit.Well, just a little update. My DIY is going only "meh"
I think it's my lack in variety.... Everything comes out either on the "flavorless" side (just can't taste much)
Or too "rich"
And just after a few puffs, gets to be a little too much.... All my flavors are TFA so idk if it's them or me....
But so far, no all day vape....
That's good to0. Even though I add more rub when I wrap, I don't go heavy with it on briskets like I do Pork. I want the beef flavor to be dominant. Pork rules here in AL until I smoke a whole brisket...Aaron Franklin of Franklin's BBQ in Austin only seasons his with salt and pepper and wraps the meat at 150. He must be doing something right if you see the long lines outside the restaurant to get in. He says anything else doesn't let you taste the meat.
for mawwiage?I'm saving the best.
get 'em, sister!
Keep your flavors around 20% and try mixing at 50/50 VG/PG so they don't interfere with your flavorsWell, just a little update. My DIY is going only "meh"
I think it's my lack in variety.... Everything comes out either on the "flavorless" side (just can't taste much)
Or too "rich"
And just after a few puffs, gets to be a little too much.... All my flavors are TFA so idk if it's them or me....
But so far, no all day vape....