View Single Post
Old 02-07-2009, 09:14 PM   #5
On the road to being a farker
Join Date: 10-04-08
Location: Brighton, Co

Thanks, Looks like that's the plan. I'm putting on about 30 pounds of butt so I'm thinking I will have about 15 to 20 pounds of pulled pork. I will heat it up in the water and serve it out of a crock. People will be eating it all afternoon. It's a Daytona party.
22" Weber, Char-Griller Pro offset, Traeger Texas grill, BGE small and 3 Turkey Fryers
Phinque is offline   Reply With Quote