Smoked Pulled Beef Sauce

By teachskinner

Ingredients

• 2 cups Ketchup
• 1 1/2 cups Apple Juice
• 1/2 cup Cider Vinegar
• 1/2 cup Dark Brown Sugar
• 2 T Worcestershire Sauce
• 3 T Lemon Juice
• 1/2 cup Honey Dijon Mustard
• 1/4 cup Spicy Brown Mustard
• 2 T Heinz 57 Sauce
• 1 T Tabasco
• 1 T Molasses
• 1 T Hickory Liquid Smoke
• 1 T Lawry's Seasoned Salt
• 1 tsp Black Pepper
• 1/2 tsp Chipotle Chili Powder
• 2 T Skinner's Beef Rub
• 1/4 Tsp Sage
• 1/2 cup Honey

Preparation

Step 1

Heat to combine; Reduce by 1/4 to 1/2

* For Pulled Beef:
Smoked 10-12 hours until beef reaches 205 degrees. (Foil Wrap at 160 degrees)
Remove from smoker and drain foil into cup. Place drippings into refrigerator Let foil wrapped beef rest 30+ minutes. Shred beef; remove fat from drippings and pour 1/2+ cup over shredded meat. Add sauce to taste.