schmitty28
Knows what a fatty is.
- Joined
- Jan 7, 2013
- Location
- Noblesville,IN
wanting to take the next step with q and have some questions on the pork does everyone turn in money muscle? and if you do how do you identify it after the cook is complete? second, after you get it pulled do you thin your BBQ sauce and moisten the meat with that or do you just use your regular BBQ sauce? third what is a good slice size for money muscle and what is the preferred texture of that part? thanks for your help