Quote:
|
Originally Posted by Smudge These trout just made their way into a nice cream cheese based fish dip. Very good if I do say so myself!!!
Just waiting for the pork shoulder I put in the smoker at 11 this morning!! The temp at the bone was 165 a few minutes ago so the meat is fully cooked. Gonna let it get to 185-190 then pull it for samachez!!
Best Christmas/B-day gift ever!! Only now my whole block smells like hickory!! |
So, how'd the pork butt turn out?
FWIW, 165 don't mean shit. Last butt I smoked sat at 165-170 for something like 6 hours while the connective tissue rendered. I started it at 9am and it still wasn't done at midnight. I quickly learned to start a pork butt the night before and let it go while you sleep.