| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Dr. Pepper |
| 4 |
|
Beef bouillon cubes disovled in: |
| 1 |
c |
Water |
| 1 |
|
Bottle Kraft BBQ sauce |
|
|
Lemon juice |
|
|
Worchestershire sauce |
|
|
Lawrys Seasoning salt |
|
|
Fresh ground pepper |
| 4 |
|
Cloves garlic |
INSTRUCTIONS
From: Don <dwallace@iadfw.net>
Date: Wed, 24 Jul 96 20:22:49 -0500 (CDT)
Marinade over night. Cook fat side up for 10-12 hours on smoker(I have a
New Braun. Black Diamond). Take off smoker and cook in oven in covered pan
@ 175-200 for 16 more hours. It is so tender and moist, its hard to cut
with a knife. The suff just falls apart. When slicing, remove the fat piece
in the middle. After cooking this long, it should almost fall away from the
bottom piece of meat. Slice meat against the grain.
bbq-digest V2 #045
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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