Just got our first smoker. First attempt to use was for Father's Day. Second use is to make pulled pork sliders from two relatively large Boston butts for an event Sat evening. I'd love some feedback on the following questions:
1) Dry or wet brine?
2) With me hosting the event & having other tasks that also have to be done on Sat, any thoughts on having meat done the day before? If so, best way to rewarm the meat & I should wait to shred it until just before serving, right?
I'm cheating & buying a really good sauce from a local barbeque place to take that stress off myself because I would be likely to get worked up over details like that.
1) Dry or wet brine?
2) With me hosting the event & having other tasks that also have to be done on Sat, any thoughts on having meat done the day before? If so, best way to rewarm the meat & I should wait to shred it until just before serving, right?
I'm cheating & buying a really good sauce from a local barbeque place to take that stress off myself because I would be likely to get worked up over details like that.