Nick Prochilo
Chef Extraordinaire
Told you so! Getting ready for the rescue dinner I'm doing in 2 weeks. Pulled pork finished cooking, cooling down and getting ready for pulling. I kept them naked (a little trick from Larry) so as to have minimum bark. I'll add rub when I pull them and I'm going to sauce at the same time. When it's dinner time, I have to be able to plate up 100 dishes and serve it hot. Should be easier if I don't have to mess with sauce at that time! Total meat on 1 cook on the 18" WSM was 53 pounds. 3 shoulders up and 3 down.