Don’t Rush the Pork

Jackson Ortega-Scheiner Grilling Leave a Comment

Q:  Dr. BBQ,I”m making pulled pork for lunch for 10 people tomorrow.  My estimated cooking time is about 10 hours so I was hoping to BBQ about five hours tonight and five hours tomorrow—placing the meat in the fridge in the meantime, sealing it up nice and tight. Do you think that would work? –Lewis A:  Hi Lewis, Well it doesn”t …