This thread really took a turn, haha facts!! :roflmao::roflmao: for good culinary purposes tho
mangobob79 Rising Star BGOL Investor Mar 18, 2019 #36 D24OHA said: This thread really took a turn, haha Click to expand... facts!! for good culinary purposes tho
D24OHA said: This thread really took a turn, haha Click to expand... facts!! for good culinary purposes tho
K killagram Rising Star BGOL Investor Apr 5, 2020 #37 doe moe said: Remember meat stops taking on smoke once it reaches an internal temp of 160 degrees. When I smoke a pork shoulder, I smoke it to 160 then I wrap it and continue cooking until 205. The wrap from 160 to 205 guaranties moist tender meat. Click to expand... Shit take 24 hours...doing one now... didn't use wrap..I want that BARK.. righteous.. brah
doe moe said: Remember meat stops taking on smoke once it reaches an internal temp of 160 degrees. When I smoke a pork shoulder, I smoke it to 160 then I wrap it and continue cooking until 205. The wrap from 160 to 205 guaranties moist tender meat. Click to expand... Shit take 24 hours...doing one now... didn't use wrap..I want that BARK.. righteous.. brah
