I know...it's not red fish but it won't let me upload mine ....I tried....
Done smoking and resting.
Tearing into it is like tearing into a warm French bread...some resistance in the crust, but once inside, it's moist and tender. The collagen broke down to buttery softness, and the meat is moist and not stringy or mushy. Fibers tear across as well as pull with the grain, tender but not too much so. I pulled both butts and set some aside for dinner tonight. The rest is vacuum packed for future enjoyment. This bowl is one butt's worth.
Edited by rossfam06 - 12/31/15 at 8:58pm