THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
food safety
-
A
Help! Smoker went out sometime overnight
So I am cooking a couple pork shoulders and went to bed last night after the meat had been on for about 8 hours and internal temps were about 174 and 167 respectively. I woke up and the smoker was cold and the shoulders were at 167 and 160 respectively. I moved one of the probes to just... -
R
Help, can I hold whole briskets for a few hours and then crash cool them?
I'm in a bit of pickle here... I'm cooking quite a bit of briskets and butts right now, going to crash cool them and reheat in two days. My plan was to pull them when ready and immediately crash cool with ice water bath as Landarc kindly detailed in this post... -
M
Safe pit temp question
Last night I let my new primo run over night to see what it would do. I had a 7lb pork shank on for 2.5 hours at a pit temp of around 250 before going to bed at 11. This morning at 7 the pit temp had dropped to about 160. I'm ramping up the temp and finishing the cook; however, I have concerns...