Although I worked many years as a chef, I'm from the northeast (near NYC) & don't have a lot of experience making barbecue.
Saturday evening I'm having a party for 25 people. I want to make pulled pork among other entrees.
I have a set it & forget it type smoker, an electric Bradley. I bought a twin pack of boneless pork butts @ Costco. They didn't offer bone in. My questions:
Saturday evening I'm having a party for 25 people. I want to make pulled pork among other entrees.
I have a set it & forget it type smoker, an electric Bradley. I bought a twin pack of boneless pork butts @ Costco. They didn't offer bone in. My questions:
- If I start cooking early Sat. morning will the meat be cooked by 5:00 PM?
- How long can I hold the smoked meat un-refrigerated without it losing quality?
- What temp is best to smoke?
- How many hours should I smoke? Not total cooking time but how long to use the wood chips.
- Should I brine the meat first? In what for how long?
- What's the best store bought BBQ sauce?