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Unread 04-10-2008, 02:11 AM   #15
On the road to being a farker
Join Date: 04-02-08
Location: Austin Texas
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Had a pork butt 2 weeks ago that took...6?? maybe it was 8 hours even to get past...all depends on the amount of collogen in meat. Now if the amount of collogen is relevent to the amount of marbeling in other cuts, than that would be like a higher grade, huh? If that is true, than a longer plateau would be a good thing. Collogen and fat are closely related which translates to flavor...have a couple more beers and enjoy
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