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Recent content by blackzebra
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Interestingly, I cooked a 8.0 lb pork butt it took 10. Plus hours to get to 195 ! Than I cooked 2 4,65 pounders and it took 13.50 hours! Goes to show meat is done when it is done!
I made a smoker out of a 55gal drum with a offset fire box. Turning it won't be a problem. Where do I check pig for IT to tell me when to pull it off? Thanks
So basically you can make sliced brisket from point and brunt ends form flat? But you will need to separate them because they will cook differently. I'm assuming my point won't be done at this point so it would go back on for more cooking time? Would I wrap the point before putting back on? And...