I’m not talking “you don’t need a knife” level here, I’m looking for, “you need a spoon to finish the last bits” level of falling apart.

What are your specific techniques and tricks for different cuts?

Also, if you know a great Tennessee style dry rub I really want to know about it please.

  • pingjocky
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    1 year ago

    My personal favorite is Louisiana Poy roast, super easy and tasty AF.