Quote:
Originally Posted by McFly
That seems pretty easy and straightforward. I have no Jack Stacks sauce, but I've got Gates, LC's, and some Arthur Bryant's.
If I'm throwing it in the smoker though, I can nix the liquid smoke, right? Seems redundant.
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Use whatever sauce you have and nix the liquid smoke if you're going to smoke it. And really... put it under whatever meat you're smoking.