silverfinger
Babbling Farker
I put two 10 pound pork shoulders on my kamado at 9:30 this morning thinking I could be cutting them up and packaging them for the freezer around 10 or 11 at night.
Fast foreword.
It's 2:00 am and the temp on the pork is only 160.
I put a tray between the meat and the Coles this time to try to keepmoisture in the meat. I put apple juice in it.
Anyway,
I pulled that out a couple hours ago and the meat temp is at 160 after 16 hours.
I think I'm going to be up all night:drama:
Fast foreword.
It's 2:00 am and the temp on the pork is only 160.
I put a tray between the meat and the Coles this time to try to keepmoisture in the meat. I put apple juice in it.
Anyway,
I pulled that out a couple hours ago and the meat temp is at 160 after 16 hours.
I think I'm going to be up all night:drama: