- Aug 4, 2009
- 24
- 10
Going to make some pulled pork tomorrow, stopped at a local meat shop and asked for some pork but... told them what my plans were... I was told if I'm not serving a bunch of people (and I'm not) the best choice to do pulled pork would be a pork tri-tip (2-3 lbs) as opposed to a 8-10 lb butt.
Will I get the same result? I'm definitely up for a smaller portion, I dont want any to go to waste, and also the time difference will be huge.
If I'd like to be ready to eat about 5:30pm, what time should I throw 2.5 lbs into the smoker and what steps should I follow with time length of cooking, foiling, mopping, and what do I need to know about steps before pulling.
Thanks guys
Will I get the same result? I'm definitely up for a smaller portion, I dont want any to go to waste, and also the time difference will be huge.
If I'd like to be ready to eat about 5:30pm, what time should I throw 2.5 lbs into the smoker and what steps should I follow with time length of cooking, foiling, mopping, and what do I need to know about steps before pulling.
Thanks guys