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- Users: essexsmoker
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Comp pork, Money muscle
Hi All, Had a quick look but search came up with nothing, which I find hard to believe, but there you go. Anyway, I would like to know what everyone does with their money muscle (mm) for comp butts. I remove mine at 180F IT and then try to hold it until the rest of the butt comes up to...- essexsmoker
- Thread
- Replies: 10
- Forum: Pork
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Brisket hacked up?
Hi All, I'm no brisket expert, and wanted your opinions on this brisket and the butchering. The point looks to me like half of it has been cut out, and this thinner flap left instead of a cap. Does this look normal? Thanks for looking.- essexsmoker
- Thread
- Replies: 8
- Forum: Beef
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Boston Butt?
Hi All, Recently bought a pork joint, sold as a Boston butt. Obviously it's pretty rare in the UK, so I'm no expert on butts, but it doesn't look like one to me. As far as I know there shouldn't be a socket joint? Also I couldn't find the money muscle that shouldbe on one end. Anyone think...- essexsmoker
- Thread
- Replies: 5
- Forum: Pork
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Weber cold smoker basket.
Just wondered if anyone had used the weber cold smoke basket? Thoughts? As good as AMNPS and pro q? Thanks.- essexsmoker
- Thread
- Replies: 3
- Forum: Other
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