Re: [CH] Coffee and "Bacon"
=Mark (mstevens@exit109.com)
Wed, 15 Jul 2009 14:35:02 -0400
I dunno, when I smoke pork butt it goes on for at least 8 hours...
On Mon, 13 Jul 2009 14:40:22 -0500, Dave Drum wrote
> I don't understand why anyone would want to simmer the thing first
> then roast it, unless they wanted to get rid of some of the fat and
> almost all of the benefits of brining. To me, this would be much
> better if it were brined for a day and then put in the smoker at
> about 250 for three or four hours.
>
--
=Mark
http://www.exit109.com/~mstevens