|8 to 10Servings|
If you use the sauce that the meat cooked in as your barbecue sauce, just skim the fat off of the top with a spoon, or put in a bowl in the refrigerator so that the fat will rise to the top and become firm. It’s easier to skim it that way.
Or you can make my South Carolina Mustard Based Barbecue Sauce! It’s soooooo good!