deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
after trimming and cooking, yield was 14 lbs.
I wouldn't have believed that you could fit that much on a large if i hadn't seen it. Nice job. :thumb:
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That's the way I do it...:clap2:Deep South musTARD? :icon_blush:
Looks great but seems like a low yield. We typically get 60%+ for pork at the restaurant. Brisket tends to be in the 50% range.
Nice work and thanks for sharing!