Recent content by hagfish16

My understanding is that the money muscle is opposite of the bone side- and as I said that area I always let get to the point where it's like complete butter when I probe it, and other parts as well.. The part that is consistently not totally probe tender is when I come in through the top in the...

Hi all- first post here.. I've done my fair share of pork butts on my bge- usually turbo style but sometimes overnight / lower temp- both ways turn out great IMO.. Anyways, here's my question.. As great as the butts turn out, I'm wondering if they could even be "better". Here's what I mean...