Hi everyone,
I've got 3 front shoulders (5-6lbs each ) that have been in the brine long enough, its time to smoke them. But i can't seem to find what temperature i should smoke them at? i'm assuming like bacon at around 160-170? or can i smoke them at 225?
At what IT do you stop? 145?
Thanks for any help!
Sbishop
I've got 3 front shoulders (5-6lbs each ) that have been in the brine long enough, its time to smoke them. But i can't seem to find what temperature i should smoke them at? i'm assuming like bacon at around 160-170? or can i smoke them at 225?
At what IT do you stop? 145?
Thanks for any help!
Sbishop