Re: What's in your smoker?
Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?
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If we weren't supposed to eat animals, then how come they're made of meat?
You can never have too many cigars, they are like an investment in good times.
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