Reply to "Smokin's Pulled Pork Baste & Serving Sauce"

Smokin's recipe at the top of this thread can be used as a mop or finishing sauce. I use it as a finishing sauce as Cookshack smokers are designed to retain moisture. Were I using my offset for PB's I'd follow Smokin's advice and begin mopping once the internal meat temp was above 165. That way the rub has ample time to settle in and do its magic.
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