British BBQ Society Forums

we are discussing butchery under the heading charcoal/briquette!
final note for me:- we must not forget that butchers are business people, trying to make a living in an extremely competative environment. If they start to give more on one cut they lose on another, they are generally dealing with similarly sized carcasses so that would affect overall margins. The only different meat supplier could be the butchery section of a slaughtery, very rare to find, or a farm slaughterer, again a rare beastie. Unless someone can advise us of some other way of direct interaction with a purveyor of meat, short of home slaughter (the neighbours would complain) we are in the hands of the retail market.

Sorry to be discussing butchery on a thread I started about charcoal, but since its already happened I guess continuing makes no difference

I've booked Thursday and Friday off work since the weather was supposed to be nice. Now shows cloudy with 20% chance of rain though Thursday and 30% Friday- typical. It's supposed to be warm though I suppose.

Anyway, IF the charcoal arrives, and the weather holds up, I might try pulled pork on one of those two days. For simplicity I'll prob get a rolled shoulder about 2kg. I just can't do a ten hour cook so plan to cut it in half and cook both at once or maybe just the one- I guess that will roughly halve my cook time if doing just the one, a bit more time than half if I cook both.

Is that sound reasoning do you think?

Try this site, they have a meat smoking calculator, it takes a bit of messing with till you get familiar, but it will give you a timeline.

http://meatsmokingcalculator.com/