For some bacon last week so I trimmed out a couple of loins for CB and some snack meat. I got a boston that was cut in half so i boned them along with some butt scraps the meat cutter wrapped up for a Managers Special.
I got the scraps and the buckboard on the racks and the CB hanging on the bent skewers.
Does anyone else trim the white meat from the red when doing CB? It makes it look alot nicer when sliced in IMHO. I used TQ and a touch of maple syrup for 7 days..