HolySmoke77
Knows what a fatty is.
Im doing my first competition soon and want to present ta few slices of the MM in my box. Any good tips for cooking it to be able to present nice uniform slices? Im thinking about just cooking 2 separate butts only for the MM and pulling the MM off once it hits 175? How about cutting it off prior to cooking and cooking it separately? Any ideas?
Thanks!
Thanks!