Barry McCorkle
TVWBB Super Fan
I may have asked this question before, but here I go again. Some local BBQ restaraunts serve pulled pork sandwiches where the meat is light colored, almost white. It is great tasting bbq. When I cook Boston Butts, the meat is mostly gray in color. I cook it to 190+ internal temp and it usually takes 2 hours/lb.
Why the difference in meat color? What is everyone else's experience?
SC Que
Why the difference in meat color? What is everyone else's experience?
SC Que