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Unread 12-02-2012, 08:31 AM   #14
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
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Quote:
Originally Posted by willbird View Post
I think from my one try on boneless pork shoulder. Next time I will tie the thing up with some kind of twine, the various sliced parts from deboning as you have seen can drastically overcook. I think tying it up might help those surgically wounded parts cook more evenly :-).
That's exactly what my wife said, but I would not listen, because that measure will drastically reduce the surface and therefore the amount of bark.
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