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Well put. Have to about the yuck factor could take precedence in this house. We sometimes treat raw chicken like it's on par with nuclear waste in terms of contaminating things...
Yeah, I'm really more used to bone-in. I don't usually find them smaller than 7-ish pounds around here. So this was a chance for a slightly faster cook, plus something a tiny bit different.
Thanks! Sorry, didn't get a pic of it pulled. Guess we were a bit hungry and excited to try it.
It got plenty of seasoning inside, that's for sure. Could still make out some of the spice grains when I cut the twine and started pulling.
I normally cook bone-in Boston butts, but came across some boneless ones at the market and figured I'd give it a try. Never cooked one of them before.
Bought a 4.3#. Gave it a bath in mustard - also a first for me, but what the heck since we're experimenting. Rubbed with Byron's Butt Rub and...
Have to agree - it can look black (or almost black) without being burnt. If someone prefers less dark, that's perfectly fine, but it doesn't change the facts.
I wondered about that too. Odd thing is the email I use here on SMF is different from the one they contacted me on.
At best they're trying to buy reviews on Amazon. Or they're up to something worse.
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