I read that whilst researching Buckboard Bacon.
Pretty interesting and consistant with the other stuff posted around.
I question his pricing--I paid about $1.20/# for the butt. He may have found his for 60 cents/# or something. Or he is ignoring fuel cost, bags (if used), etc. Even smoking to only 140, I expect some real shrinkage.
I am expecting somewhere in the mid to upper $2 range/# when I weigh it out after smoking. I figure it will be about double the meat cost. Just my guess.
At the cost of Hi Mountain--really cheap at $1.74 per butt--I decided to rely on their proven product before I experimented. Just me
Let us know how it comes out.
Most of his input is a cut and paste from the Hi Mountain site.
Nice job on your first "cut and paste". Congratulations. We have some experienced experts around if you ever need help
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.