deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
after trimming and cooking, yield was 14 lbs.
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
36 lbs. boston butt on the lbge
- Thread starter deepsouth
- Start date
- Joined
- May 3, 2006
- Location
- Ventura, CA
PM me for my addy :becky:
deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
i have it brother!
hav
is one Smokin' Farker
- Joined
- Jun 30, 2008
- Location
- Flushing, NY
Nice! Why the Ziploc's?
Sent by my DROID...
Sent by my DROID...
---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago, IL - West burbs
I wouldn't have believed that you could fit that much on a large if i hadn't seen it. Nice job. :thumb:
Sent from my DROID2 GLOBAL using Tapatalk 2
Sent from my DROID2 GLOBAL using Tapatalk 2
deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
That looks really Good
Dirtbuddy
is one Smokin' Farker
- Joined
- May 25, 2012
- Location
- Port Coquitlam, BC Canada
Do you ship to Canada? LoL
Looks stellar!
Looks stellar!
MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
Oink oink my good man!!
captndan
Quintessential Chatty Farker
- Joined
- Jun 29, 2011
- Location
- Greeneville TN
What's that yeller slimy looking stuff?
Deep South
Full Fledged Farker
- Joined
- Jan 31, 2011
- Location
- Jasper, Alabama
musTARD? :icon_blush:
T
Trawlerdog
Guest
That's the way I do it...:clap2:
Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht,TheNetherPharkinglands
Phabulous!:thumb:
RAZORBACK JIM
Full Fledged Farker
- Joined
- Dec 8, 2010
- Location
- Maryville Tn
Nice cook....very nice!!!
C
chrisnjenn
Guest
Tasty. Can't wait to BBQ on Tuesday night.
Ryan Chester
is Blowin Smoke!
- Joined
- Feb 6, 2009
- Location
- Orange County, CA
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!
Nice work and thanks for sharing!
deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
thanks ryan!
i thought the yield was low as well. i had to add lump to the egg once, and despite the trimming, i still had a large drip pan from the cgs overflowing with grease. also, as i'm pulling, i remove all the fat that hasn't reduced down, so that could have something to do with it maybe? i should save and weigh the fat i cut off those larger ones next time to see how much was there.
deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
thinking back, i wrote down the number of ounces (with the decimal place), but i only added whole ounces and dropped the decimal amounts. i'll have to see what difference that is.
1911Ron
is Blowin Smoke!
Mighty tasty looking :hungry: Do you have a Food Saver vacc sealer? We bought one just for large cooks, so as we could bag and freeze the extra food for later (plus you can drop a sealed bag into hot water to re-heat) meals.
