billygbob
Knows what a fatty is.
KCBS requires the money muscle in a pork butt be cooked attached to the rest of the butt. On a direct offset, do you cook a "trimmed out" (i.e., cut away from the butt but still attached) money muscle away from the heat to protect it? Or toward the heat to focus cooking on that muscle? Fat down so the muscle lays away from butt? Or fat side up to, again, protect the muscle? Or flip part way through he cook?
Thanks for sharing your approach. I don't compete but would love to be able to cook as well as the cooks who's meat I get to judge.
<billyg>
Thanks for sharing your approach. I don't compete but would love to be able to cook as well as the cooks who's meat I get to judge.
<billyg>