- Aug 27, 2008
- 5,170
- 409
I started thawing this one for smoking in the morning (partially frozen from my wife's purchase lastnight). I wanted to do it with a couple slabs of pork spares just to use up some of that rack space on the SNP.
I've only smoked 1 chuck prior to this, sliced. Do chucks work well for pulling? I would think the cut of meat shouldn't matter, but I'm not sure.
This one seems relatively lean compared to most that I've seen, though I haven't un-packed it for a look at the bottom yet (I know, they usually hide the worst looking side).
I won't cut into the roast for fat removal, but I may want to trim the surface and edges bit...no biggy there.
What do you think?
Thanks in advance for your opinions/advice.
Eric
I've only smoked 1 chuck prior to this, sliced. Do chucks work well for pulling? I would think the cut of meat shouldn't matter, but I'm not sure.
This one seems relatively lean compared to most that I've seen, though I haven't un-packed it for a look at the bottom yet (I know, they usually hide the worst looking side).
I won't cut into the roast for fat removal, but I may want to trim the surface and edges bit...no biggy there.
What do you think?
Thanks in advance for your opinions/advice.
Eric