Bob Muncie wrote:
> Janet Wilder wrote:
>> Sqwertz wrote:
>>> Janet Wilder wrote:
>>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>>
>>> Here in Austin the pork spares are $1/lb this week.
>>>>
>>>> According to the directions on the AFB FAQ, I'd need 11.25 hours for
>>>> a 7.5 butt, which is way, way too much food for 2 people, so I'm
>>>> halving it and freezing half. Half should take about 5 hours.
>>>
>>> More like 7 hours.
>>>
>>> -sw
>>
>> The directions on the FAQ said 1.5 hours per pound. I did the math on
>> a calculator. Oh, well, I'll start early and I'll have the thermometer
>> in the meat.
>>
>
> The BBQ is done when product reaches the temp you want it at, and has a
> texture that pleases you. For example, I dislike pork ribs of any type
> at the falling off the bone stage. I like a little pull. Each to their own.

I agree with you about ribs. You have to bite mine and then it falls off
in your mouth. I hate picking up a rib and having the meat fall into the
plate.

> Experiment and have fun. Also, you can encourage a few other noobs like
> myself to get working on it themselves.

I shall.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does