I saw smoking gun do one of these and knew it had to be done here, I made his rub putty and poured on jeffs rub, let it sit overnight and onto the smoker this morning. I'm using oak, apple and cherry, and I'm gonna take it to 200-210 for lots of pulled beef!!
I took all the drippings from the tupperware that came out of the meat overnight and put it in a little pot with some apple juice and am reducing it right now for a mop.
I took all the drippings from the tupperware that came out of the meat overnight and put it in a little pot with some apple juice and am reducing it right now for a mop.