Hello SMF members. I am a new member out of Columbia SC with a new Masterbilt electric smokehouse smoker. I am wanting to smoke my first brisket in mid December for a holiday party of about 20 people and want to make pulled pork sliders. I would love some direction on prepping, cooking (including temp to cook at, approximate time per pound to cook, and end time to take it out and let it rest so I can shred it up for people to make slider sandwiches). I consider myself semi talented on a gas grill and normally slow cook tri tips over indirect heat with my homemade rub that I put on but just want to do a nice juicy flavorful meat for this holiday party. I appreciate any responses aimed at helping me to be a success with this smoking endeavor.
Edited by epnsc - 11/28/12 at 9:53am