Quote:
Originally Posted by Hawg Father of Seoul
You guys make me feel dumb. I use the same butts for pulled and for MM.
I must be the only SOB with hot spots on my cooker.
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We cook 'em whole.
When Dave introduced the new rule, I was in favor of it because the no parting rule wasn't well worded, and not being able to reheat or glaze pork (something allowed with other meats) didn't make sense.
The more I see of the debate though, the more I think we should just leave it as is. Pork has gone from our worst to our strongest category, and I really don't want to spend the next 3 months reinventing it.