Re: [CH] Coffee and "Bacon"
=Mark (mstevens@exit109.com)
Wed, 15 Jul 2009 15:34:38 -0400
Oh, I was actually referring to pork BBQ. The butt needs to reach 185-190 and
maintain it for 1.5 to 2 hours in order for the collagen to render down into
gelatin. A sliced pork roast is one thing, but being able to do pulled pork
butt requires low _and_ slow... (yeah, I do brine).
On Wed, 15 Jul 2009 14:02:24 -0500, Dave Drum wrote
> =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
> Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
>
> ... All charming people have something to conceal, usually their
> total dependence on the appreciation of others. -- Cyril Connolly
--
=Mark
http://www.exit109.com/~mstevens