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Pork loin with hickory, trying out one of those smoker boxes
I don't have much luck with carryover on loins either. I take mine out at 145, cut into the middle of it and see if there's any sign of pink. I usually end up finishing it off in the over for about 20 minutes. I have a hard time getting the probe right into the middle of it I think How was the...- Meat Man Matt
- Post #26
- Forum: Grilling Pork
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Brisket night cook?
I just did a 13.5lb packer in my upright propane smoke hollow. Except I separated it before cooking (too long to fit in the smoker). I put the flat on the top rack to allow the fat to drip down onto the point and keep it moist. I kept it about 210 until internal temp hit 158, where it seemed to...- Meat Man Matt
- Post #10
- Forum: Beef
