Anonymousback to top
Posted over 2 years ago
Hello, chiliwarrior here health and plentitude be yours. Oh I'm not anon am I LOL!!!
first of all, believe it or not the best to buy is the cheapest, the shoulder.
Make sure it has a good fat to meat ratio (sorry muslims and health conscious) but its the best way.
Now low and slow is the method, kinda like ....LOL!!!
After a time or once your meat has good color cover it, with a top for a baking dish, alum foil, whatever, but cover it for gosh sakes!!!
After its covered, you can check every hour with a fork. Once you can pull it off in strands I'd say its done eh???
Next topic (if I don't get banned that is ) wil be what ingridents to rub onto your piece of meat before cooking.
there's only a few you'll need, but well worth it!!!
Hey i didnt say i was organized did ???
I just go where the spirit takes me.