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Pulled Pork advice needed
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I have this odd piece of Berkshire pork I'm cooking in a few hours to be pulled. Should I just toss it in the egg and hope for the best? Fat up/down probably not going to happen unless I prop it up. Any ideas will be appreciated. As of now, I'm just gonna toss it in unless somebody has a better idea.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Comments
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I think it will be good, cook as normal - assuming it's a few inches thick? If it's an inch think that might not work, but it looks a good 3++++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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What could go wrong? Pork, rub and smoke. It will be wonderful!Chester, MD
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Alrighty then.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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