Q Review

[Rsmith350]

Glad you like the pork chipotle. The plums are from our mini-orchard and my son and wife have been fine tuning the sauce recipe for over a year now and I think they have the "hot" version nailed down now. It started out too mild when we used it at Cops4Kids BBQ comp last year but we plan to use the current recipe going forward.
We've been playing with a raspberry chipotle as well...that flavor swing is wild and pretty much put's a smile on the face of any Georgian BBQ lover (who surprisingly show up quite a bit as judges in Texas BBQ comps ?)

We have done a raspberry chipotle with some pork loin. It was fantastic. Not something I would have chosen myself but very good

[BlueFirePony]

We have done a raspberry chipotle with some pork loin. It was fantastic. Not something I would have chosen myself but very good

Yep...I really was not into the fruit taste profile myself but the three layers (fruit, spice, smoke) are pretty darn good when done right.
We started out just mixing around our fruit woods during the smoke (we use a lot of plum in place of pecan or cherry now with hickory for a base) and then began experimenting with the moppin's. We tend to only use the fruit chipotle on the pork or yard bird - presenting a fruity brisket in Texas will pretty much guarantee a DQ if not a lynching :/

[Rsmith350]

Yep...I really was not into the fruit taste profile myself but the three layers (fruit, spice, smoke) are pretty darn good when done right.
We started out just mixing around our fruit woods during the smoke (we use a lot of plum in place of pecan or cherry now with hickory for a base) and then began experimenting with the moppin's. We tend to only use the fruit chipotle on the pork or yard bird - presenting a fruity brisket in Texas will pretty much guarantee a DQ if not a lynching :/

this is very true, I personally think its a better pairing anyway. Brisket is its own animal (pun intended) lol