SimplySwineSmokers
Well-known member
Finished another comp this week with mixed results, I have noticed the past few trips out when I get ready to cut my muscle and find my pulled meat that is usually a nice white color it has been gray, what can be causing this same injection I have always used. I have had several top five calls with this pork and now something is a miss. Is it low grade meat? These particular ones were bought from Resturant depo :shocked: