- Aug 2, 2015
- 21
- 11
I'm making pulled pork in my MES for about 25 people for a luncheon. I have to leave to there about 9:30 a.m. and lunch will be served about noon. I have a large electric roaster to keep it hot at the venue.
I'm planning to start with 18 pounds on three racks. Will brine 36 hours then rub.
I was planning to put the meat in the pre-heated smoker about 9 the night before to smoke for 10 hours. I know I'll have to get up to add more chips a few times and I'll take it out to rest at 7:30 a.m. then pull and put in the roaster. When I do ribs it's always for dinner and I do them for 6 hours without opening the smoker and they fall off the bone.
I don't want it to be dry. Is that going to be long enough? Too long? Suggestions? Thanks!!
I'm planning to start with 18 pounds on three racks. Will brine 36 hours then rub.
I was planning to put the meat in the pre-heated smoker about 9 the night before to smoke for 10 hours. I know I'll have to get up to add more chips a few times and I'll take it out to rest at 7:30 a.m. then pull and put in the roaster. When I do ribs it's always for dinner and I do them for 6 hours without opening the smoker and they fall off the bone.
I don't want it to be dry. Is that going to be long enough? Too long? Suggestions? Thanks!!