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Recent content by valien
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Hey all,
Appreciate the help last week on my questions regarding how much pork I need for a big smoke. Got another question - for those that reheat bulk pork. What's the best temp? I will be storing the pork 2 days before the event so it will be refrigerated in 2" or 4" commercial pans/inserts...
Hi all,
I am doing a smoke for about 70 folks. Mostly men. Will have sides along with the pulled pork. I'm thinking about 20-25lb's of shoulders/butts. Will that be enough?
Smoking this on my WSM 19.5.
Thoughts?