PHolder
TVWBB Pro
I've been doing pork shoulders on my Weber Kettle and WSM for years. Being in NC, I use a vinegar based sauce when served.
I just recently tried Mr. Brown and found it a little to peppery when combined with the vinegar sauce. I did like the crust.
Has anybody experimented with Mr. Brown by reducing the black pepper or any of the other ingredients?
Just looking to up my game.
Thanks
I just recently tried Mr. Brown and found it a little to peppery when combined with the vinegar sauce. I did like the crust.
Has anybody experimented with Mr. Brown by reducing the black pepper or any of the other ingredients?
Just looking to up my game.
Thanks