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Old 04-07-2013, 06:20 PM   #19
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat.

Chunked and cooling
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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