Busted out the smoker that lay dormant for a few years. Tried making a couple of pastramis a few years ago, got frustrated and gave up. But now I'm smokin! Made a fantastic brisket last weened and am dying to smoke everything I can ;-)
I want to do pulled pork with a South Carolina mustard sauce (two bottles of Maurice's ready and waiting). Can anyone recommend a rub? Or do I need a rub at all? I wan to make sure whatever I put on it doesn't take away from the amazing sauce I'm going to put on it.