Man oh man, I shall take this under advisement. I just always stay away from the vinegar cause I really dont care for it. Before I try it, can you taste the vinegar and how strong is it?
And remember - vinegar is just wine in an advanced stage... I'm not a big wine snob or nothin but we like Beringer's White Zinfandel ($5/bottle at WalMart) so I injected a bone-in boston butt with about 2 cups of it and WOW - delicious! Vinegar just has a quality about it that takes it even further and really brings pork alive...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I use a viniger based finishing sauce on my butts everytime. sometime I spice it up and sometimes use extra brown sugar to tone it down (depends on who im cooking for). The sauce melds perfect with the pork and if you do it right it just adds another layer of flavor. thanks for the receipe bubba
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)