Rightstuff
is one Smokin' Farker
- Joined
- Jul 20, 2008
- Location
- Griffin, GA
I had 2 boston butt packers that were sitting in my garage frig for about 2.5 weeks. This weekend I picked up 2 fresh boston butts for our competition. I decided that I would cook all 4 and only use the two fresh ones for turn-in. Well, later that night when I got home; my wife pulled the other 2 butts. HOLY CARP!!!!!! They were the best butts that I've ever done. My wife and I are in amazement at the HUGE difference between the butts (oh yeah my wife even ate one this morning for breakfast with coffee). I was scared of the possibility that those were tainted from the long stay in the garage frig. Even though we placed first in the pork category earlier that day; these were obvious to my wife and I of being superior to what we turned in. It seems I read a thread some time ago about aging pork. Does anyone have experience with this; or, was this just a big coincidence? Thanks for the help!