This was really yummy, although I didn't taste anything that just wowed my socks off compared to other bbqs I've made. I used part ketchup and part bbq sauce (Sweet Baby Ray's), and found that I still wanted to up some of the other ingredients - particularly the vinegar. I ended up adding a fairly liberal squirt or two (or 5) of prepared mustard also, and that brought the "tangy" more up to our tastes. All in all, pretty yummy, I will definitely go to this recipe when I'm making bbq. Cook times are way off, as most people seem to know already. I needed to cook my meat a good 6-8 hours before it was shred-able. Definitely a 2 day process unless you get an early start!
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This was really yummy, although I didn't taste anything that just wowed my socks off compared...