My brother, who makes some dang fine BBQ, goes another step with this one. After the shredded meat has cooled, he puts it in a shallow, metal baking dish and puts the pan and all in a smoker loaded up with hickory. He'll let it smoke for a couple of hours. You've got to watch that the meat doesn't dry out too much. One of his favorite things to use for moisture replacement is a can of Bud!
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He took me!
Thanks Dad.
Wish you were here.
Proud Parent of a Marine
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