- Jun 6, 2013
- 138
- 39
I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff).
I'm looking to get that "pulled pork tender" if you will.
Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?
I'm looking to get that "pulled pork tender" if you will.
Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?