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re: About to do a pulled pork cook. Advice would be great
Posted on 3/26/16 at 5:30 pm to weaveballs1
Posted on 3/26/16 at 5:30 pm to weaveballs1
Any chunk suggestions?
2
Posted on 3/26/16 at 7:07 pm to flyAU
Fat cap up always, you want it to baste the meat as it melts.
Otherwise follow the simple advice, rub with salt pepper garlic onion powders smoked paprika, 200-250 until it hits the internal temp, people get to caught up in "smoking for x hours" when it's done it's done.
Let it rest then shred that bad boy down and enjoy
Otherwise follow the simple advice, rub with salt pepper garlic onion powders smoked paprika, 200-250 until it hits the internal temp, people get to caught up in "smoking for x hours" when it's done it's done.
Let it rest then shred that bad boy down and enjoy
Posted on 3/26/16 at 8:36 pm to flyAU
Apple or any fruit wood. And only smoke it for a few hours at the very beginning. And for the one or two, if they both fit, cook both. I inject mine with the rub and a Apple juice.
This post was edited on 3/26/16 at 8:41 pm
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