Hello there!
I'm hoping you can guide me. I'm planning a get together next week and the dish I'm preparing will be pulled pork sandwiches. (Dustin's post was the inspiration) Well of course word got out and now the head count is up to 50 (i know smh right? Lol) thankfully I have a 22" wsm apparently for this reason so I hope I can pull this off. Plus I need to see what this puppy can do!
My plan is to get 4-5 pork shoulders my guess would be that they weigh 7 lbs each, and prep them the Chris Lilly way. should this be an overnight cook? Or should I start it at around 3:00am. I do plan on wrapping them at like 170ish. Also they would rest in a cooler for at lease an hour. I'm having a hard time trying to decide bc the last pulled pork recipe took like close to 16 hours on a 14" wsm.
I'd like to serve them no later than 6 pm (they would be going in warming trays after being pulled)
If any of you have any experience with cooking more than 2 shoulders at once I would love to hear your process.
Wish me luck! Lol
I'm hoping you can guide me. I'm planning a get together next week and the dish I'm preparing will be pulled pork sandwiches. (Dustin's post was the inspiration) Well of course word got out and now the head count is up to 50 (i know smh right? Lol) thankfully I have a 22" wsm apparently for this reason so I hope I can pull this off. Plus I need to see what this puppy can do!
My plan is to get 4-5 pork shoulders my guess would be that they weigh 7 lbs each, and prep them the Chris Lilly way. should this be an overnight cook? Or should I start it at around 3:00am. I do plan on wrapping them at like 170ish. Also they would rest in a cooler for at lease an hour. I'm having a hard time trying to decide bc the last pulled pork recipe took like close to 16 hours on a 14" wsm.
I'd like to serve them no later than 6 pm (they would be going in warming trays after being pulled)
If any of you have any experience with cooking more than 2 shoulders at once I would love to hear your process.
Wish me luck! Lol