TPJ Flavor

[corndog]

I smoked 3 racks of BB on the WSM w/ hickory and cherry. Very good flavor. I just have one question on technique...I glazed on rack w/ the blueberry jalepeno jelly (I wanted to see how it went w/ pork). After that, I left it on the smoker for about 20 min or so so that the heat could glaze the jelly. Well, when I ate them, the pepper flavor was so subltle, it almost wasn't there. Am I doing something wrong? I have used other flavors w/ pork and you could definately tell there was pepper jelly on it. TIA,

[Texana]

There are several factors that could cause this. My first thought would be the particular batch of jelly you are using. We use the same amount of Jalapenos in every batch, but we have found that by using fresh peppers we get varying degrees of heat. This is due to the heat in each pepper. Simply put to much water, not enough water, picked to quick, picked to late, these are all factors that can cause each pepper to be different. We seem to see it in Jalapenos more than Habaneros.

I hope this helps.

[corndog]

Thanks Tex, it might be that the flavor was too mild for the rub and would be better suited to mixing w/ other flavors. But I'll keep trying...

[Texana]

Thanks Tex, it might be that the flavor was too mild for the rub and would be better suited to mixing w/ other flavors. But I'll keep trying...

From experience I have had the jelly override the flavor of the rub, so it stands to reason it could go the other way as well. Let me know how it goes.