Originally Posted by Prairie Smoke
Very intriguing Todd... "it is a fact"... Why is the yield higher in a pellet pit? I'm not doubting you, just curious about the reason. That's a pretty big savings in a commercial environment.
Did you trim any fat cap off these butts?
What I've been told is that gas robs moisture from the air while a pellet fire doesn't. You'd have to ask Fast Eddy or Cookshack or maybe Candy Sue why that is. I didn't stay at a Holiday Inn Express last night.
Did not trim fat cap. You know how much work it is to trim on 500+ lbs of butts. Yikes! I was just happy when it was all over. That was a lot of pork! We did 800 the year before.
EDIT: The 64% was AFTER we pulled everything and bagged it. Fat was removed after cooking and before weighing. Just to be clear.
Pork Pullin Plowboys
(and Smoke on Wheels
Save a hog, ride a plowboy!
Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler