:grilling_smilie:I need a little help here guys. I have a Smokin It 2. I need to deliver pulled pork for 85 friends on Tuesday (Oct 6, 2015) evening at 5:00. After figuring up about 31lbs (raw weight) ought to do it;
1) should I will order 3- 10lb + boneless netted roasts; or 6- 5lb netted roasts?
Next I will rub it all (w Jeff's famous rub recipie) and load up the smoker.
2) Should I set my temp for the normal 225' or what temp?
3) Do I need to baste?
4) How long should they take to reach 200+?
5) Do I need to rotate their positions?
6) How much smoke do I need?
I welcome any and all words of wisdom!! :grilling_smilie:
1) should I will order 3- 10lb + boneless netted roasts; or 6- 5lb netted roasts?
Next I will rub it all (w Jeff's famous rub recipie) and load up the smoker.
2) Should I set my temp for the normal 225' or what temp?
3) Do I need to baste?
4) How long should they take to reach 200+?
5) Do I need to rotate their positions?
6) How much smoke do I need?
I welcome any and all words of wisdom!! :grilling_smilie: