Pulled Red meat Sandwiches | Nationwide Swine Registry

Components:

1 Red meat butt
Mustard
Apple juice
Red meat Rub:

• 1 tbsp Paprika
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Chili powder
• 1 teaspoon Cumin
• 1 tbsp Paprika
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1 tsp Black pepper
• 1 tsp Salt
• 1 tsp Brown sugar
• 1 tsp Dried oregano
• 1 tsp Dried thyme

Brioche Buns
Fish fry sauce of your selection
Pickles/ toppings of your selection

Instructions:

1. Coat beef butt on both sides with mustard and beef rub
2. Let take a seat half-hour ahead of striking in smoker
3. Position beef butt in smoker, spray with apple juice each and every 2 hours
4. As soon as the beef has reached an inside temperature of 203 levels Fahrenheit, take away from smoker and let relaxation for 45 mins
5. After resting, shred beef with gloved palms or two forks
6. Serve on Brioche buns with fish fry sauce and different desired toppings
7. Experience!