We are having a Birthday party at my club this weekend. My job was to furnish and prepare 50 lbs. of Pulled Pork. I got them cryopacked two butts to a pack (about 15 lbs. per pack). I put four of them in my Smokette this morning at about 3:30 AM at 225�. I took them out at 3:30 PM when my polder alarm went off. I had it set for 190�. They were awesome. I slathered them in mustard and sprinkled them with CS Rib Rub and put them in the fridge for about 6 hours before I cooked them. I used about 6-8 ozs. of hickory. They are to die for. I have to do a repeat this coming AM and I will let you know how they come out. I never cease to be amazed at just how easy it is to produce awesome pulled pork with the cookshack tool.
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