JMack
Knows what a fatty is.
- Joined
- Sep 4, 2013
- Location
- Magnolia...
Cooking for a bunch of the neighbors this weekend.
Just stopped and grabbed 19lbs of pork shoulder to make a mess of pulled pork. Salt will go on tomorrow for a dry brine, then the rub on Friday to give a little while to settle in. Planning on putting it on the UDS between 4 and 5 am on Saturday, hoping to have it ready by 4 pm.
We'll see how this goes. Any last minute advice?
Just stopped and grabbed 19lbs of pork shoulder to make a mess of pulled pork. Salt will go on tomorrow for a dry brine, then the rub on Friday to give a little while to settle in. Planning on putting it on the UDS between 4 and 5 am on Saturday, hoping to have it ready by 4 pm.
We'll see how this goes. Any last minute advice?