The BBQ BRETHREN FORUMS. - View Single Post

Divemaster · 03-16-2009, 09:33 AM

I guess it depends...

Are you serving a side? If yes, how many? Are you making sandwiches? How old is the crowd? (I go with more if it's younger vs less if its a group of 70 year olds vs a bunch of kids (under 12)).

As for keeping it moist, take a look at how others deal with it in Brians thread pulled pork sauced?

BTW, do us a favor and swing by 'Cattle Call !!!" and introduce your self...

03-16-2009, 09:33 AM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I guess it depends... Are you serving a side? If yes, how many? Are you making sandwiches? How old is the crowd? (I go with more if it's younger vs less if its a group of 70 year olds vs a bunch of kids (under 12)). As for keeping it moist, take a look at how others deal with it in Brians thread pulled pork sauced? BTW, do us a favor and swing by 'Cattle Call !!!" and introduce your self... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.