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  3. Yeah man, I agree with a slow smoke for sure. I don’t like to take internal past 140°. If you really want to have a good time with that cut, mince a ton of garlic and rub the outside with your seasoning, fresh minced garlic, and thyme. It’s a party.

  6. Great cook David. Great to see you rocking the leaner meats. Hope you don’t mind me asking here, but are you still regularly selling BBQ in Bicester? If so, can you give me details on how I get some? Cheers.

  12. Hey Dave! I’m from Lockhart and haven’t tried this cut yet. Definitely need to when I get back! I think what might give you a little move flavor is a direct heat cook with that and let the fat drip on the coals. Brad did it on his Weber with a pork steak and I bet it was similar!

  15. Kreuz bbq was awesome in their old location on the square. The new place is just a big brick barn and while the food is good, it’s nothing like what is was on a cold weekend in the winter, get warmed up by the pits as you picked your meats and then sat down to eat in the dining area. Smitties still has some of that vibe though not sure the Q is as good.

  25. Nice joint of meat that one will check them out! Do you have a preferred charcoal? I’ve been trying bar-be-quick brickets from Costco UK but there a nightmare for going out when doing low n slow cooks – want to try something better quality.

  26. Not much better than a shoulder end pork chop!
    I’m a butcher and i leave the belly on and cut it that way, like a big tomahawk with meat on the exposed bone . Butchers used to have brine tubs, and customers would often ask for a piece of pork “dipping”
    I can almost taste that from here up in Yorkshire 🤤

    Really enjoying your Channel Dave. I also follow Brad so it was good to see you both together.
    I’ve just entered offset bbq with a Oklahoma joes.

    Keep the content coming

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