Someone told me they take a 3 or 4 pound deer roast, brine it for 24 hrs in what sounded alot like Pops brine then in the smoker with a pellet tube smoker and no other heat for 5 hrs. After that get the IT up to 145 in the kitchen oven. Would'nt that be breaking the 140 in 4 hours rule? He said the smoker gets up to 125* with just the heat from the tube smoker.
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If it is Pops cure, it is just that.
It has cure in it.
With the properly cured meat? The 40 to 140 in four hours will no longer apply.
Be careful and know your brine!
24 hours does not seem sufficient. Check Pops brine link for safe info. Don't forget that larger cuts of meat also benefit from injecting cure into the muscle.
Again, be safe!
Good luck and good smoking.