On the subject of pulled pork... kind of new to the game, have done some loins etc. for just me and my family. New Baby's Baptism on Sunday. Was planning on smoking a bone-in butt, 9.5lbs. for the extended family (15 or so), have it done by tomorrow night, pull it, put in roaster in fridge overnight and plug it in Sunday morning. Momma needs help getting stuff ready before church Sunday morning so didn't figure she would want me out tending to the meat. Any opinions on my thought process? will it dry out too much if I try to do it this way???
I would also like to hear opinions on using the liquid pan on my Brinkman. Worth it or not?