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A regular at my shop in Milwaukee said my pork shoulder cuts were too thick for his smoker.
He told me they took way too long to cook through and dried out. I started cutting them about an inch thinner, and now he says they're perfect. Anyone else get pushback on cut sizes from home cooks?
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hugo7513d ago
Ever think about how home gear just can't handle the same cuts as a restaurant kitchen? My buddy had the same issue with brisket... his little backyard smoker couldn't get through a thick cut without turning it into jerky. It's a totally different game when you're working with less power and space. You kinda have to meet the customer where their equipment is at.
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val_chen163d ago
Actually saw a neighbor nail a perfect brisket on a basic Weber kettle. It's more about knowing your gear's limits and adjusting the method. A smaller smoker might need a lower temp and more time wrapped in foil, not just raw power. Home cooks can get amazing results with patience and the right tricks. What cut gave you the most trouble at home?
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