Dale in GA
Knows what a fatty is.
I'm new to BBQ-Brethren forum but have really been impressed by information shared so far. I would sure appreciate some input or rules of thumb for yields on pork shoulder (butt and/or picnic ham).
I have done a few KCBS comps and have years of smoking at home...but I never really weighed before and after. Off the top of my head, I am guessing a yield of about 65%. Does this seem reasonable?
My wife and I are planning for my son's wedding rehearsal dinner. My plan is to smoke butts or picnics at about 225 low and slow with combo of lump and pecan (~10 hours depending on target temp of 195). Will likely crutch and store in warmer until ready to pull and serve. Just need to figure out how many pounds to start with.
Dale
I have done a few KCBS comps and have years of smoking at home...but I never really weighed before and after. Off the top of my head, I am guessing a yield of about 65%. Does this seem reasonable?
My wife and I are planning for my son's wedding rehearsal dinner. My plan is to smoke butts or picnics at about 225 low and slow with combo of lump and pecan (~10 hours depending on target temp of 195). Will likely crutch and store in warmer until ready to pull and serve. Just need to figure out how many pounds to start with.
Dale