slick4591
Well-known member
I have a wedding reception on Sunday for 75 people so I started cooking a little early. Five briskets that have been out a couple of hours and cooling down so I can work them.
This is my testing procedure. Stick finger in fat cap and if it easily gives to the meat it's done.
At this stage the fat cap should roll off easily.
Tonight four pork shoulders.
This is my testing procedure. Stick finger in fat cap and if it easily gives to the meat it's done.
At this stage the fat cap should roll off easily.
Tonight four pork shoulders.