The trick is to smoke the meat and not make the meat smoke

MEMPHIS MUSTARD SLAW

  Date: March 19, 2011
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This recipe from Ribs, Ribs, Ribs, is different from the coleslaw served around these parts. First it is a chopped, not shredded, slaw and it is mustard, not mayonnaise, based. This tangy slaw was a great pairing with the S.C. PULLED PORK I was also making this day. I like this mustard based sauce far better than it’s mayo based cousin. It is more flavorful and seems to be far less soggy. It makes a great change of pace.
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Recipe Source:
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Man Made Meals
Ribs, Ribs, Ribs:
Memphis Mustard Slaw - Page 65
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear: