Re: [CH] Smoker

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From: "T. Matthew Evans" <tmattevans@yahoo.com>
Subject: Re: [CH] Smoker


> Tom --
>
> Can you fit a pork butt into it?  That's the most
> foolproof piece of meat that there is.  Brine it for a
> few days (time permitting) in a heavily spiced liquid.
>  Pull it out of the brine, pack the outside with some
> salt, pepper, and red chile, then smoke away.  I would
> go for a smoker temp around 225 F and an internal meat
> temp of 180 F.

Not to bicker but butt is fatty enough it don't need brining and if you go
to 190-195 it'll pull, i.e. shred into strands, giving you pulled pork
sandwiches...

-Hound

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