Tale of Two Meats

[sparky]

That sure looks good.  Beef for me plz.

[Big Dawg]

I generally get about 50-60% of raw for butts and a little higher for chuck. Might have to do with the fact that you have to deal with the "shiver factor" with an outdoor temp below 70^o.

Yeah, the turtles are all in hibernation around these parts . . . . the terrapins, on the other hand, are swimming merrily.

They both look fantabulous!  They're making me hungry for some BBQ!



I think weight loss depends greatly on whether or not you foil before the stall hits.

Because I foil before the stall hits, and tend to mix much of the defatted foil juices back into the meat once pulled, I don't get a whole lot of weight loss; maybe 10% or so.  I also account for about 10% weight loss from bones.

You're right, I did not include the liquid in my measurements.  I got 1 lb. 2 oz. each of beef Au Jus and Pork Jelly.  So adding that back in does get me up over the 50% mark.  But I'm nowhere near your yield ! ! !




BD

[Pappymn]

Mmmmmmm pork jelly


Sent from my iPhone using Tapatalk

[Jaxon]

I think weight loss depends greatly on whether or not you foil before the stall hits.

Because I foil before the stall hits, and tend to mix much of the defatted foil juices back into the meat once pulled, I don't get a whole lot of weight loss; maybe 10% or so.  I also account for about 10% weight loss from bones.

Cliff, this is new to me - wrap before the stall.  What's the temp that you decide to wrap a butt?  That could be a game changer for us.

[Lemonhead78]

The pepper stout beef looks amazing !!!. I’d put that on a New York club roll and I’d be happy.