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Manson IA | LOTS of good info on here:
http://www.smokingmeatforums.com/
Personally I prefer hickory, with a little bit of apple mixed in with it. There is a LOT more to making good BBQ than just what type of wood you use.... Lots of little attention to detail kind of things. Read up on the smoking meat forums I posted above lots of ideas to try. The good part is, you get to eat any mistakes... :D
For rub on loins I have a local BBQ joint I use their rub they sell, and add a little Tony Cachere's for some kick. I also spritz the loins while I cook them with apple juice. Tends to keep them moist I think and I like the glaze that the apple juice forms on the outside as it smokes.
Edited by RockyMtnKng 5/14/2012 14:06
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Got a smoker for an early fathers day present. Need help making best food.
