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J
Food Safety Question: Low and too slow?
@browneyesvictim important omission. Campchef Woodwind. Had a 17lb brisket in the bottom and two 8.5 shoulders on the top. Should have been the other way around. I generally will up the temp to finish at the end. For my own peace of mind, I think i'll bump to 225 sooner and keep a closer...- jdsegra
- Post #7
- Forum: Food Safety
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Food Safety Question: Low and too slow?
what's up! I'm glad I found you guys. This is extremely helpful. I also posted on reddit and that was a clown fiesta. I got flamed by a bunch of folks who didn't read the post and had no experience in food safety or with pellet smokers. @chefjimmyj is on the money. No injection. I'll have...- jdsegra
- Post #6
- Forum: Food Safety
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J
Food Safety Question: Low and too slow?
Hey there. Newb to the forum, but I've been smoking for a few years. (mods, please forgive me if this is the wrong location) Have a food safety question that I need help with. Hopefully there's a food safety nerd or two on here. I have a pellet smoker. Ideal temp for generating smoke is...- jdsegra
- Thread
- brisket food safety pork shoulder
- Replies: 8
- Forum: Food Safety
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