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Old 03-17-2009, 11:01 PM   #26
fevoice
Knows what a fatty is.
 
Join Date: 02-10-08
Location: Boulder, CO.
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Here's my method - and people have paid as much as $0.02 for this concept. So here goes...

When the pork butt reaches your desired temp - mine is 195-205 - pull it off, let it rest and then ---- Here's the big million dollar secret ---- "TASTE IT!"

Then you decide if it needs some rub and/or sauce. I never ask the client. Heck, they're coming to me cause "I'm the expert."

OK, you guys know I'm not - but I want my client to think I am. You will live and die by the "Q" you love to serve - not what someone tells you to serve.

OZ Has Spoken!

Frank
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Frank Eriksen
Roaring Fork BBQ :-D
Modified Traeger 075
[URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL]
[EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]
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