chromestacks
Full Fledged Farker
Hey Gang,
Just curious what the lowest running tempature for smoking pork butts? I know this is probably a huge debate! Like as to mop or not mop, foil or not, wood or charcoal, internal temp of finished meat. Lots of debates. But the idea is low and slow. What low tempature would you say the food safe barrier is crossed?
Just curious what the lowest running tempature for smoking pork butts? I know this is probably a huge debate! Like as to mop or not mop, foil or not, wood or charcoal, internal temp of finished meat. Lots of debates. But the idea is low and slow. What low tempature would you say the food safe barrier is crossed?