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Sulphur Springs, Texas

Member since Jan 2008

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Reviewed Pulled Pork

Sep 10, 2011 in Food Network Community Toolbox on

I've been making this recipe, exactly as Chef Brown does, for several years now. Well, exactly as he does for the brine and the rub, but I use a propane smoker with mesquite (c'mon, I'm from Texas) or pecan chips! It is always GREAT and disappears so quickly that I don't seem to get any leftovers (unless I make two butts and hide the second)! T...

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