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Message: <blockquote data-quote="luvcatchingbass" data-source="post: 312835" data-attributes="member: 1979">It's interesting reading everyone's methods and theories and then comparing all the different variations that I have tried. For me I have seen the biggest difference by utilizing good quality wood splits and temp management when using my offset. I think one of our favorites to this day is about as basic as a guy can get for a big chunk o' pork and that was a solid coating of kosher salt and fresh cracked black pepper applied the night before, rested in fridge and taken out shortly before the smoker is ready. I have gone away from letting most items going on the smoker to warm to room temp from the stand point of food safety but more so I feel I get better smoke flavor. I like this article and especially the part halfway down of food and smoke <a href="https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and" target="_blank">https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and</a>As for injection I have tried Butcher BBQ Original Pork and Open Pit (my preference is to mix them 50/50) and I am doing it mostly to add a different flavor down into the muscle, it really shines when I do a whole hog. I don't inject often but when I do we really enjoy it and when I don't we equally enjoy it. The mustard thing I have tried a side by side comparison keeping everything as equal as possible on pork butts, ribs, even brisket and found there was really no noticeable difference besides more mess to clean up but on occasion I still do it. I guess I haven't settled on an exact way of this is how it must be done every time mostly because I like experiments and seeing what different flavors or results I can get or even if there is much different from KISS rule vs elaborate concoctions, foil vs butcher paper vs no wrap on ribs side by side was interesting this year.Tikka I will be checking in to see the yummy results</blockquote>

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