t-motheviking
New member
So this weekend I have decided to try pulled pork as blade roasts were on sale. Going to keep it simple and use yellow mustard as a binder and season Famous Dave Rib Rub. I am ordering a briner Jr soon so this one won't be getting brined since I don't have anything big enough to hold it.
Couple of questions:
Since the roast is skinless and not as big as a full butt (this roast is 3.5lbs), how much wood do y'all think is enough?
Does the 1.5-2 hour per pound rule hold up on such a small roast or will it be faster/longer?
How long do y'all rest the meat (foiled then wrapped in a towel and placed in a small cooler) before pulling it?
Couple of questions:
Since the roast is skinless and not as big as a full butt (this roast is 3.5lbs), how much wood do y'all think is enough?
Does the 1.5-2 hour per pound rule hold up on such a small roast or will it be faster/longer?
How long do y'all rest the meat (foiled then wrapped in a towel and placed in a small cooler) before pulling it?