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Great idea. I did that with some chuck and it was great. Should have thought of that.
I've had pork shoulder stall at 115 degrees before. Got there in two hours. Took another six hours before it leapt to 155, where it stalled again for another six hours.
Pork shoulder is fickle. As long as the temp in the 'que is stable, just let it go until it steps up.
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
I had one stall at 170 si I left it wrapped in the oven overnight at 200 degrees so I could get soome sleep, then raised the temp in the morning to finish it it. Took 24 hours but was amazing.
Country Style Pork Ribs
I hit Beef Palace today and I'm ready to go nuts!
So there is a football game Sunday and I think I'm gonna start the cooker the night before. I'm going to do a pork shoulder for some pulled pork as well as a couple of tri tips. Throw everything in some chafing dishes, get some nice little rolls for sliders and people can help themselves. I might also do a batch of Wicked Baked Beans as well.
Anyone have any suggestions for store bought rolls i can use for sliders?
What are you guys planning?
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