Friends, I have a dilemma. I need to feed 70 people Friday night. They want my pulled pork.
The butts I get from Fresh Market are 10 lbs/per. I plan to do four. I'm not convinced I can get 4 10 lb'ers on my 18" wsm effectively for good pork. My thoughts or choices:
1) Do two overnight tonight until not quite done; foil them, fridge them, and then finish them in the oven Friday while the other two finish on the wsm from an overnight cook.
2) Squeeze all four on and do overnight tomorrow night.
I'm traveling with this q an hour and have no way to warm it up when I get there. I plan to foil it all and carry it in a cooler, then pull it when I get there. Any thoughts from more experienced q'ers would be greatly appreciated.
The butts I get from Fresh Market are 10 lbs/per. I plan to do four. I'm not convinced I can get 4 10 lb'ers on my 18" wsm effectively for good pork. My thoughts or choices:
1) Do two overnight tonight until not quite done; foil them, fridge them, and then finish them in the oven Friday while the other two finish on the wsm from an overnight cook.
2) Squeeze all four on and do overnight tomorrow night.
I'm traveling with this q an hour and have no way to warm it up when I get there. I plan to foil it all and carry it in a cooler, then pull it when I get there. Any thoughts from more experienced q'ers would be greatly appreciated.