Yep, that works, and if the store has older beef marked down I cook it that same day. A package of gray beef doesn't scare me; some people pay big dollars for "aged" beef.
Anyway ...
What I came here to say is that around here, pork shoulder is sold as a thin steak. Not sure how to cook that. My mother-in-law breaks her no-pork rule for shoulder sold at a dinky restaurant here. It's tough as hell and I don't know if she prefers the toughness or the seasonings they use.
That really speaks highly of he sns’ system, Brandon. To be able to walk away from the kettle for hours and come back without it running away from you one way or the other.
Also, that bark looks incredible. I know you’re not a wrap guy and I am, but I may have to try your way again cause that looks good. Nice job.
Dave, Im sure you already know, but a pork shoulder is nothing more than a pork steak when sliced. I really like to do thinner steaks indirect for a couple hours. I learned that from irv39 when he was still active here. They break down nicely and get pretty darn tender.
The thick steaks I sear and slide until they reach the desired IT.
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