Finally figured out why my pork shoulder cuts were always a bit off

I was watching a video from a shop in Kansas City and saw them start at the arm bone, not the blade. I'd been going blade-first for a decade. Anyone else get stuck in a method like that?

2 comments

2 Comments

gibson.mark12d ago

Ever feel like a cooking tutorial just casually ruins your whole life?

paul_owens2512d ago

My dad taught me to go blade-first twenty years ago. Saw a guy at a Memphis competition start at the arm bone last fall. Tried it, the whole muscle comes apart cleaner. Felt like I wasted a lot of time.