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I’ve never had a problem with briskets but you’re right about the fat. The one I had butchered had been trimmed down and didn’t have much of a fat cap.
The 11 was twice as thick. The small one was just butchered a couple of weeks ago and it’s a show pig at 300-320 so you ain’t getting an 11 pound shoulder I’m open to any theories. My champion bbq man said ain’t no way in hell that happened! This is my 3rd year at it and I’m a friends and...
I know there is a lot of knowledge in here so I’m here hoping y’all can help shed light on this subject.
Yesterday I was lazy and put two butts in my Pit Boss pellet smoker set it to 225 and put my meat in with probed in place. One butt was 5.5 pounds and the other 11 pounds. Set an alarm for 4...
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