quote:Originally posted by El:
I would some day like to do two types of pork butt side by side and try to taste the difference but that is still a few years away. If I still can not taste the difference between cherry and apple wood then how am I going to taste the difference between Duroc and Berkshire.
I am in pig country and have my pick of the best pork money can buy. I have cooked duroc and berkshire, and don't find it to be remarkably better than the IPB butts I usually buy, but they cost about 2-2.5x as much. Just try to sell a BBQ plate boasting of berksire pork for $16.00 when the guy down the street is selling generic pig for $9.