Originally Posted by Azinine
You learn something new everyday. So Plowboy (or anyone else), do you go ahead and cook the butt to pulling temp, then just remove the money muscle and sit it aside? Of do ya separate it earlier?
Cook it all to temp in whole, slice, pull, and serve. Here's our box from Pleasant Valley this year... 1st place pork.
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