I wanted to do pulled pork. i was wondering what would be the best cut to smoke to do pulled pork with.
any advice would be great
thanks guys and gals
Both the Shoulder and Butt are the same . IMHO , I'd go with a bone-in Butt at about 10lbs. No trimming and keep your lid shut as much as possible .
If you have nothing else with it , put it in 1 hr. and then place the probe therm. in the thickest part of the meat , close the door again and 'leave ' it shut . You'll see no-one will get it . it will be sleeping and soaking up all your 'love' .
Bark will be great , moisture will be good and with a finishing sauce (JJ or Soflaquer ) you're set for the crowd. BBQ Sauce is a 'condiment' , leave it on the table .
Again , this is MHO , so find a good method and use that , different Smokers , different plans .
have fun and keep us posted . . . , I'm standing by and as always . . .
very nicely put
im doing my research as i have family from england coming next weekend and wanted to do this for them
trying to show them some good food lol
i appreciate the input so far and when this does happen i will post the pictures of it