Re: [CH] Coffee and "Bacon"
Dave Drum (dirty_dave@chillicooks.org)
Wed, 15 Jul 2009 14:02:24 -0500
=Mark wrote:
> I dunno, when I smoke pork butt it goes on for at least 8 hours...
Do you brine it first. I find that reduces times across the board. And
I use a remote read internal thermometer to go for a "cook to" (for
pork about 145oF) temperature. But, then, I likes me pork pink in the
middle.
--
ENJOY!!!
From Uncle Dirty Dave's Kitchen
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