Bros wedding next week. Order placed with butcher.

[crphillips]

Just placed my order with the butcher. 12kg of brisket and a boneless rolled shoulder of pork weighing around 4kg. What do people reckon to using a rolled, boneless pork joint for pulled pork? Would I be better with several pork shoulders on the bone?

[JEC]

I use boneless rolled pork quite often, especially when it's on offer, if you cook it correctly I'm sure no one would be able to tell you it was cooked without the bone

[All Weather Griller]

That's a big brisket, what are you cooking it on? I've struggled to get big briskets on my 57cm WSM. Remember a big old brisket like that may need a longer time on your cooker. Your stall period may be a little longer depending on the collagen level.

I don't think there will be any problems with the boneless, make sure it's not too lean though as it may have a tendency to dry out during that long cook so try to keep a decent fat cap on it.

Take some pics too, have a good one buddy.

Cheers

Adie

[crphillips]

Cheers for the advice. The brisket will be in two pieces. Don't think you'd get a 12kg brisket in one lump or that would be one big heffer! I'm using a Trager Texas so will have no probs fitting it all in. I'll stick with the rolled shoulder of pork then.

I've got to say that I don't trim my meat much.....I like to leave plenty of fat on. I know you dont get as much smoke into the meat if you leave a lot of fat on but I've been very happy with the results and prefer the moistness and tastiness of the meat with plenty of fat.

Does anyone have a recipe for a sauce I can use on the pulled pork that will be good? Would really like to impress everyone as it's my first major cook for guests on the Trager and I've never met probably 80% of the people I'll be cooking for. Would really like a recipe for something with a bit of heat to it too. Really looking forward to it. Hope the weather is good.

[All Weather Griller]

If you were using Toby's butcher a 12kilo is possible we've seen 10kilo monsters from him.

What kind of sauce are looking for? Sweet, vinegar etc

[crphillips]

In prefer sauces with a bit of a tang to them. Would like something slightly sweet but more vinegar and then maybe a hot one with chilli.

[clairbare]

How many are you cooking for? Good luck and enjoy, pics please

[crphillips]

I'm possibly cooking for around 20. Maybe a few more or maybe a few less. Will defo take some pics and get them up here.

[Swindon_Ed]

I've already posted a good vinegar sauce in the sauces section below which goes great with pork but for the Brisket I would foil them half way through cooking so you can collect the juices and then mix it up with some of your favourite shop bought bbq sauce.

[LM600]

For the "Hot One"
White vinegar
Dried chillies, crushed
Some passatta

Foe the "Sweet one"
White vinegar
Some sugar - unbleached, golden if poss.
Some passatta

For the "Hot One" just mix all the ingredients together.

For the "Sweet One" heat the sugar until dissolved in some of the vinegar and then mix with the passatta and the rest of the vinegar.