Captain Porkard
Knows what a fatty is.
- Joined
- Mar 26, 2015
- Location
- St. Louis
I was wondering what everybody thinks about using heritage breed pork for comps? I've been getting all my meats from Costco so for, but I was thinking about using Berkshire or Duroc for my butts. I don't want to switch my ribs, I got second place on our first comp so I'm sold on those! I also get prime grade brisket from Costco and don't see the point in wagyu for BBQ. I know it's got more marbeling, but I don't think it helps enough to offset the price. A local top team used one at a recent comp and was in the bottom third while a SAMs club got first. But I keep thinking about changing my pork. Any thoughts would be most appreciated!!