N
NU2QN
Guest
Last weekend I cooked up a Butt roast which turned out pretty good for my first attempt. I promised my son i would do some spare ribs and another butt roast for his birthday this weekend. My problem is i cant find any good butt roasts in town as we only have two grocery stores (4-5 lb best). One of stores had cryopacked picnic shoulders, 2 per pack, 14-15 lbs. ea.. Do I cook them the same as I did the butt roasts last weekend? Any suggestions on trimming and cooking?
I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable?
Any advice is appreciated.
I am planning on cooking 225-250, fat cap up for 2-4 hours, flip and continue to IT of 165, foil and continue to IT of 195-205. Does this sound reasonable?
Any advice is appreciated.