Bill,
Do you offer the COMPETITION BBQ SECRETS only an on line version or can
I get in printed cookbook form?
Please advise.
Also I’m slow cooking an 8LB pork shoulder for Superbowl Sunday.
The day will be about 35 degrees with a little wind and I will be using
my WSM cooker.
I’m figuring on about 1 1/2 hours per pound plus an additional hour for
the colder weather.
I’ll have my cooker in the shed with an exhaust fan.
I’m using a meat tenderiser with 2 dozen one-inch long bladesso I can
get the rub penetrates further into the meat. and I will cook it until
it gets to 190.
But I’m wondering if the blade cuts will allow juices to escape, thus
drying out the meat.
Please advise on that too

Thanks
Nick Griller Diller