Discussion in 'The Bar' started by J Hi, Nov 15, 2013.
Well, I'm gonna be smoking a bunch of meat tomorrow .....follow along if you would like....
First, we have 10 pounds of ribs defrosting....I will rub them tomorrow...
whatchu smoking-- cow or pig ?
I thought this thread was all
Second, I just rubbed the pork butts....I will let them sit out all night...
let the pork butts sit out all night?
Then, for an appetizer, I will throw these on....
yeah, you do not agree with this?
how many peeps are coming over?
of course not, you can't let pork sit out on the counter all night
well, you said you were coming & Babs (or Basket?) and then a bunch of friends.....
I REALLY want you to smoke my meat.
I would like to come.
I don't know what is so funny, they have to get to room temp & we (well, I) start them at 5 am....
three fat sausages & a boston butt, sounds like a date with mlaw
per USDA guidelines pork and poultry must remain below 40 degrees or above 140 degrees, and you have a 4 hour window in which to get it from point A to point B, which is about how long it will take in the smoker at 225-250.
and you should put meat on the smoker right out of the fridge, as the smoke ring stops developing at 140 degrees internal meat temp, and the longer it takes to get up to 140, better the smoke ring
leaving those bad dudes out on the counter at room temp all night is a very bad idea