Trying to decide a few things:
>When should I get it and apply the rub (how long do I want it in the fridge)?
>Get the bone in for flavor or just boneless?
>Is a 4 bone for 8 people good?
Pulled Pork has always been my specialty so, If you could help me on a few of these questions then you can stop in for Xmas dinner.
Mother in Law keeps making comments...don't make it to strong of smoke...don't dry it out...blah blah blah.
I want to knock her socks off and the brother in law "chef" too.
Thanks Guys!
>When should I get it and apply the rub (how long do I want it in the fridge)?
>Get the bone in for flavor or just boneless?
>Is a 4 bone for 8 people good?
Pulled Pork has always been my specialty so, If you could help me on a few of these questions then you can stop in for Xmas dinner.
Mother in Law keeps making comments...don't make it to strong of smoke...don't dry it out...blah blah blah.
I want to knock her socks off and the brother in law "chef" too.
Thanks Guys!