Chili Head
New member
I learned today that I'm doing pulled pork for 20-25 people next Saturday. I'm thinking 6 people per butt, this about right?
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I was thinking half way through the cook I would put the butts in aluminum pans to catch the juices. Or should i just start them in pans?
If you cook them 100% start to finish in pans, you'll have an insane amount of fat/grease in the bottom that the butts are swimming in.