duckvett
Assistant Cook
I will formally introduce myself at a later date, but I am somewhat a "smoking noob" and I need some quick advise. I have a Weber Smokey Mountain 18.5" that I have been using for about 6 months. I understand some of the basics, but am in no way an expert. I have been asked to provide pulled pork for a football tailgater this coming Saturday (two day from now). I bought a huge pork shoulder blade roast - 16.7 lbs. Should I cook this whole ( 1-1/2 hrs. per pound = 25 hours ) or would it be better to cut in half and cook both on the upper grate for a shorter time ( 12 hours )?
Thank you for your help, oh wise ones.
Thank you for your help, oh wise ones.