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40 to 140 in 4...A Guideline and what to consider...
Thanks JJ. I was concerned that since i put the probe in from the start of the smoke and the fact that it took 7hrs to get the picnic shoulder to 140 that it may be questionable. Now I know I was misinformed. Good info, I should have just let it ride and did a little more research before...- wfc08
- Post #56
- Forum: Food Safety
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40 to 140 in 4...A Guideline and what to consider...
I wish I had seen this last weekend. I had what was labeled a 8# Picnic Shoulder(which may have been my problem) to make pulled pork. I've read its not the best cut but can be done. All that was available on the bare shelf so I had to make due. I just trimmed the skin completely off as I do not...- wfc08
- Post #53
- Forum: Food Safety
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Roll Call?
Hows it. My names Fox and just checking in per Al's request. Thanks for your help again. I tend to just do more lookin than anything here. Wealth of knowledge. -
Brisket Phase Two
Forgive me for skipping Role Call, My name is BFox from NE PA. Question on Burnt Ends? I've planned my smoke out for Sunday's brisket and going to take my flat to 190 then removing the point, cubing and add back to drip pan with a little sauce mixed in. Question is at what temp and how long...
