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Post by BBQ Butcher on Dec 29, 2006 11:13:04 GMT -5
Tossed a Smoked Shoulder Butt (Daisy Ham, Cottage Ham, Smokie, Porkette, etc...whatever the name is in your area. It's in a red/orange plastic wrap some where around the meat case's Ham/Smoked meat section, usually in the 1.5-3 lb range) on Junior last night at 250° indirect. No smoke, other than left over from the pastrami cook. After a couple of hours it was up to 160°, so pulled it to rest. All sliced This one was a nice lean one. Sometimes they can be quite fatty. When choosing one, try and feel around for 'soft' spots...that is fat. Served with some doctored up canned green beans and the last of the Corn Casserole
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