Originally Posted By: big moby
how do you add the liquid and not fu.k up the seal?


You add just enough and it's more of a sauce than a liquid anyhow so it doesn't screw up the sealing process...

Just do this:
6 pounds meat
1.5 cups soy sauce
2 cups brown sugar
1 cup Yoshidas regular
Teaspoon cracked black pepper
Teaspoon Sriracha (rooster sauce)
1/2 cup garlic powder
3 caps liquid hickory smoke

Cut meat to 1"x1"x length of want, Mix all together, soak meat at fridge temp for 24 hours mixing every 8 hours or so... Pull out wet put on smoker, sprinkle cracked black pepper on, smoke/dry for 4-6 hours to desired doneness, then follow the steps I mentioned above for the sealing process...

Dynomite!! Matter of fact, you won't look back... It's taken me years to dial this one in...

Keith
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It's time to put the red rubber nose away, clown seasons over.