Re: [CH] Coffee and "Bacon"
=Mark (mstevens@exit109.com)
Wed, 15 Jul 2009 15:38:25 -0400
http://www.exit109.com/~mstevens/butt/
On Wed, 15 Jul 2009 12:25:11 -0700, Dana H. Myers wrote
> =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
> >
> >
--
=Mark
http://www.exit109.com/~mstevens