Pulled Pork Part II

Good Eats

OK... here I go again. I am going to try another Pulled Pork again this weekend ( even after the fiasco last weekend ). This time I gots me a real pork picnic ( not the silly one with the pop up timer and the netting ). My question is... this baby still has a lot of fat on it... should I leave most of it and when I start the cook do I place the fat side up or down... and how do you guys feel about doing it in the V-Rack? Thanks for the help... pics. to follow the cook.

Car Wash Mike

Good Eats,[p]Hey, I would like to help. Is this boneless? Fat side down, IMHO. I got 2 I am going to inject and rub down real good and put on around 2 Thursday.[p]How much does it weigh? I've got over 17 lbs going on.[p]Mike

Good Eats

Car Wash Mike,[p]Actually I got the butcher to cut one in half... no way was I gonna try to do 11 lbs. at one time ( not enough patience ). So this weekend I am going to do one that is 4lbs. bone in.

Car Wash Mike

Good Eats,[p]Glad you got the bone in much more flavor.[p]Mike[p]

thirdeye

<p />Good Eats, This one was fat up, plate setter (legs up) & drip pan. A picnic is my favorite for pulling, but...it is a little more work & a little more waste than the butt end. Enjoy
~thirdeye~

egghead2004

thirdeye,
I love this forum.