Shores
Sous Chef
Why not fire up the smoker and do pulled pork. Two 8lb ers should do the trick.
buzzmee said:Thanks again one and all. I only mopped twice and only because I've never tried it. Not exactly sure it added anything to the meat. Most reading I've done says no need to with a water smoker. And it was very messy.
One last question. Thoughts on the Cowboy Lump? I ended up using a bag and a half, for a 16+ hour cook, avg. temp 220°, on a WSM, is that typical? Other than the "Blue Bag" I have only used the former Original Charcoal, now branded at Trader Joes. Seems I should have gotten more burn time? The only other brands I see in my area (central Ohio) are Royal Oak and a few generics. Anybody have better results or thoughts?