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