New Pitmember here looking for some advice.
I'll be cooking an 8lb pork shoulder (bone in) for us and some friends on Saturday for dinner, ~6pm. Would love to get some feedback on if I should start late Friday night (10-11pm) at 225°, not wrap, and probably hold it in a cooler for multiple hours before 6pm Saturday; or start it early Saturday AM (5am?), turn up the heat a bit (~240-250), and maybe wrap it in the afternoon to make sure we're not ordering delivery pizza at 7pm!
Looking forward to your thoughts.
I'll be cooking an 8lb pork shoulder (bone in) for us and some friends on Saturday for dinner, ~6pm. Would love to get some feedback on if I should start late Friday night (10-11pm) at 225°, not wrap, and probably hold it in a cooler for multiple hours before 6pm Saturday; or start it early Saturday AM (5am?), turn up the heat a bit (~240-250), and maybe wrap it in the afternoon to make sure we're not ordering delivery pizza at 7pm!
Looking forward to your thoughts.
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