dollarbill
Head Chef
Holy Sh** everything went Incredibly Great!! Thank you guys for your help. I started 4 - 6lb. shoulders/picnic at about 3:30am cooked them at 225 (in my WSM) till about 1:30pm. Wrapped 2 and put in a cooler @ 190 and wrapped the other 2 and let them sit inside the WSM for about 2 more hours while it cooled to about 200 then I pulled them. The 2 i put back on the smoker were way way better tasting. A BIG lesson learned there i think. About 70 - 85 people showed up and i received several compliments on the pork! I served 24 hamburgers - 32 Hot dogs and about 20lbs of Pulled pork. Ill post some pics as soon as i get them. Weather and everthing cooperated PERFECTLY! Thanks again for all the help. db 8)