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Old 02-05-2013, 08:54 AM   #11
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)

collagen breaks down at 180 degrees. Get it to tthat temp and hold it for an hour. Remember not to smoke it through the entire cook. smoke say 2-3 hours depending on how big it is then wrap it with foil the rest of the cook. Put it straight from the fridge into the smoker for a nice smoke rig. I have 1/2 smoke rings on some of my meat
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL=""]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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