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There shouldn't be should there? I just bought a breast and trimmed it up (cut the backbone and ribs off). I hit the breast bone, but can't get the thing to pop. Am I just not cutting deeper enough there?
Chris
LBGE
Hughesville, MD
LBGE
Hughesville, MD
Comments
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Correct. Same way for me on both. 400 raised direct and skin side up. I like11/12 lbs and about 80 min cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I cut deep around the keel bone so much you'd think it would come out. Then flip it and press down to break the ribs.Knoxville, TN
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