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Boston butt

nicknick Crystal RiverPosts: 4,982 Captain
in Sportsman's Kitchen #1
picked up a pair at 1.29 lb:smoking
https://highoctanefishing.com/

which way do you prefer? 44 votes

pulled
75% 33 votes
chopped
6% 3 votes
sliced
18% 8 votes
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  • rbricklerbrickle Posts: 239 Officer
    #2
    nick wrote: »
    picked up a pair at 1.29 lb:smoking

    Where?:dog
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  • FlashFlash Posts: 11,193 AG
    #3
    Great price. Best I have seen locally is $1.59
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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  • nicknick Crystal RiverPosts: 4,982 Captain
    #4
    Save a Lot in Archer, surprisingly a good looking meat selection
    https://highoctanefishing.com/
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  • BColleyBColley Posts: 419 Deckhand
    #5
    I want to vote for all three. Publix has them on sale this week as well for 1.99.
    JBC

    Chaos Tarpon Bay
    Ocean Master 31
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  • reef raidareef raida Posts: 244 Deckhand
    #6
    On sale at Winn Dixie for 1.79
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  • charlie tunacharlie tuna Posts: 730 Officer
    #7
    Flash,
    Buddy of mine dropped off some different meats that were entered in a Georgia Cook Off -- Brisket -- Pulled Pork -- and Ribs. He was cooking with Myron Mixon and they came in overall "Second Place". Now Myron cooks his pork with higher temperatures like to were mentioning. Maybe cook in the smoke for two hours and then double wrapped in foil and back on till it reaches finish internal temperature .. It sure was good !! So i'm going to try your method -- this made a believer of me !!
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  • FlashFlash Posts: 11,193 AG
    #8
    nick wrote: »
    Save a Lot in Archer, surprisingly a good looking meat selection

    hmmm, Sav-a-Lot in Chiefland was $1.59. I am going to complain. :grin
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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  • FlashFlash Posts: 11,193 AG
    #9
    charlie tuna wrote: »
    Flash,
    Buddy of mine dropped off some different meats that were entered in a Georgia Cook Off -- Brisket -- Pulled Pork -- and Ribs. He was cooking with Myron Mixon and they came in overall "Second Place". Now Myron cooks his pork with higher temperatures like to were mentioning. Maybe cook in the smoke for two hours and then double wrapped in foil and back on till it reaches finish internal temperature .. It sure was good !! So i'm going to try your method -- this made a believer of me !!

    Well it is no doubt that the longer in the smoke, more flavor and bark will be achieved. I only do my "raising the temp", when I am pressed for time. But I have truly found little to complain about by raising the temps while in the foil. Can't hurt to try.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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  • doghouse1122doghouse1122 Posts: 100 Greenhorn
    #10
    $1.59 at Sam's. Smoked 2 for Friday night's cigar happy hour at the ranch with a Mac & cheese casserole. Good way to end the work week.
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