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Unread 03-15-2013, 09:07 PM   #14
Brizz
On the road to being a farker
 
Join Date: 05-24-11
Location: Westwood, KS
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The juice from foiling (I avoid as much fat as I can without doing the refrigerator method), a sprinkle of rub and maybe a tiny bit of sauce. One thing I can recommend is make sure your rub is nice and fine. If you use turbanado or kosher the chunks may not breakdown in time for your eaters. I use a pestle and mortar to get my rub ground down.
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