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30 hr pork butt smoke

post #1 of 6
Thread Starter 

On the last episode of man vs food nation Adam visited a bar-b-que place where the pit master smoked his butts for 30 hrs.. How did his meat not dry out??

post #2 of 6

Had to be low smoking temps and moisture provided.

post #3 of 6

Agreed!

post #4 of 6

I sure couldn't wait 30 hours!  I have a hard enough time waiting 14-15......I want to get in there and start nibbling!!

post #5 of 6
Quote:
Originally Posted by cromag View Post

On the last episode of man vs food nation Adam visited a bar-b-que place where the pit master smoked his butts for 30 hrs.. How did his meat not dry out??



He was probably fibbingicon_lol.gif

 

post #6 of 6

I saw that episode and wondered the same thing. At temps low enough to not toast the meat over a 30 hour smoke, I'd worry about it being in the danger zone too long. But I'm new to all this.

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