Re: [CH] Coffee and "Bacon"
Dana H. Myers (dana.myers@gmail.com)
Wed, 15 Jul 2009 12:25:11 -0700
=Mark wrote:
> I dunno, when I smoke pork butt it goes on for at least 8 hours...
Sounds about right; and I don't brine them - pork butts have
plenty of moisture on their own. 3-4 hours at 250 seems far
too short even for a fairly small butt; I usually budget about
90 minutes/pound.
Here's a recent butt:
http://www.flickr.com/photos/31989099@N00/3564608205/
> 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
>
>