by my nephew on a blind pulled pork taste test.
So here's the deal.... my nephew did a 15lb butt last night for a picnic today. I'm doing an 8.5 pounder for tomorrow.
He's bringing his leftovers to fry up and go up against my fresh-outta-the-smoker-pork.
As I type this (at nearly 6PM), my pork is rubbed (Jeff's rub) and resting in the fridge. I'm going to put it in my MES Sportsman around 10 tonight with my AMNPS and am counting on it being done for around 1pm tomorrow.
So, any additional pointers to help me come out on top?
Frank
So here's the deal.... my nephew did a 15lb butt last night for a picnic today. I'm doing an 8.5 pounder for tomorrow.
He's bringing his leftovers to fry up and go up against my fresh-outta-the-smoker-pork.
As I type this (at nearly 6PM), my pork is rubbed (Jeff's rub) and resting in the fridge. I'm going to put it in my MES Sportsman around 10 tonight with my AMNPS and am counting on it being done for around 1pm tomorrow.
So, any additional pointers to help me come out on top?
Frank