Dave Bugg wrote:
Nonnymus wrote:

I went back and checked my setting and my notes, and nothing was
amiss. What theories do you all have about what took the blasted
thing so long to cook, and was this the reason the meat was virtually
"dissolved?" I thought I was getting pretty good at this stuff after
50+ years of doing it, but this was an humbling experience.

Did the butt have manufacturer 'water added'?

It was store repackaged and I didn't look at the label. I've bought at
Smith's (Kroger) many times before with good results.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.