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I've had that happen, it seems like it's just how the cure penetrates the meat. I've notice the brown on the outside from soaking in the brine. I never looked at the inside before i've cooked it and it's always come out fine. Maybe it was too thick. Did the vendor say anything about...
I have the Brinkman too, and haven't done much for mods either. I know from using external thermometers, the ideal heat is closer to 300 versus the 225-250 range. I know it would depend on the size of the cuts, but only cooking for 6 hours, I'd be surprised if the meat got warm enough to be...
Welcome to the forum from a neighbor, over in Kaukauna. This is a great forum, there's a ton to learn from here. It's really helped me learn different things and keep coming up with new ideas. Have fun.
I've made pulled pork ahead of time, and then put it in vacuum sealed bags. Then to reheat, just throw the bags in boiling water to get it heated back up. The sealed bags keep in all the juices and like dirt said, no stress the day of the party.
Make sure you wrap it in towels and let it sit for a while too. I did one a couple of weeks ago and part of it, I only let sit for about 20 minutes and it was chewy. The other half I had sitting in foil and towels for another 25 or 30 minutes and that one was much more tender.
Dan, I just picked up a new Oklahoma Joe from HD for $350, it was a clearance or return item, but was never used. I used it this weekend without any mods. That's this weekend's project. I liked the space compared to my ECB. I definitely know what you're talking about with the two layers of...
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