I'm sorry, but this was nothing special to me. I think an onion, garlic and maybe a stalk of celery would have been a better choice for flavor. The Root Beer gave it an off flavor that the BBQ sauce had to cover up. Keep in mind I'm not talking about a strong flavor, just a slight flavor of what I consider an off taste. I doubt if you will ever find someone identify a root beer taste unless you tell them beforehand.
Those that have smoked meat often will probably be puzzled why this flavor is desirable. I suspect to those that don't eat a lot of smoked meat, this gives them some sort of hint of a smoky flavor.
Another mentioned using Dr. Pepper, and I suspect that might be a better choice. As far as some claiming the meat was dry, that is fixed with a simple solution that every competitor in a smoke-off contest uses. Right after cooking, wrap the meat (with juices) in aluminum foil tightly and then wrap it in a blanket, and let it set for one hour. The juices are pulled back in the meat as it cools "SLOWLY." In my case, it was as simple as reducing the Crockpot to "warm" (I have 3 settings high, low and warm) the last hour, and leave it to cool with the Crockpot turned off for an hour. It was really juicy. Only after this point to you discard the remaining juice.
As one person said, it stinks while cooking. This was the reason I cooked on the patio and after getting a whiff when opening the Crockpot, I would say they are right. I probably cooked it about 8 hours in all.
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I'm sorry, but this was nothing special to me. I think an onion, garlic and maybe a stalk of...