Mustard binder. Seasoned with Meat Chruch Honey Bacon BBQ and Killer Hogs BBQ run. 5 hours at 275. Spritzing every hour with apple juice. Wrapped at the 5 hour mark at 170 and added a little apple juice to the aluminum pan. Let it go for 2 more hours until probe tender. The bark was barking. Let it rest for 2 hours and it shredded like butter.
by Own_Car4536
3 Comments
Very nice. Never tried that. But I like your high temp approach. I did that last week and it was great. Enjoy!
Looks good. The meat church rubs are amazing, I like the holy voodoo
This looks so good! I have a couple picnic roasts in the freezer and I can’t wait to play with them.