Also, the target meat will likely be pork, since barbefunkoramaque brought that question up. The reason it will likely be pork is that it is the easiest to test with smaller pieces of meat that turn out like the larger pieces. If I quarter a butt, it cooks basically the same as a whole one except for the total time. I can't do this with brisket.
so if you have something you think is magical for pork, or if already mentioned suggestions will not work for pork, please share.
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