And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
It says 10 hours cooking time; do you find that to be typical?
I find that 12 or even 14 hours is the case when I smoke a full-sized pork butt of about 10 pounds, but I don't wrap it in foil when it reaches 165. I've started at 2 or 3 AM a few times and that seems to be key.
I like to do mine on the spit with mostly smoke and using the gas to keep it between 225 - 250°F. I like that molasses / mustard plaster, I might try that next time. I don't wrap in foil, and I keep it going until the meat approaches 200°F, and it's never dry (I think thanks to the rotisserie) - Aggie
Doesn't anyone eat plain meat any more? Seems all the stylish kids want to slather everything in the pantry on it to where it no longer tastes like meat. Yeah, I know, I'm B O R I N G.
If that's what happens when you do it, then maybe you're doing it wrong. The whole point is to improve the flavor of the meat, not make it taste like something else.
It says 10 hours cooking time; do you find that to be typical?
ReplyDeleteI find that 12 or even 14 hours is the case when I smoke a full-sized pork butt of about 10 pounds, but I don't wrap it in foil when it reaches 165. I've started at 2 or 3 AM a few times and that seems to be key.
First time I've tried it. We'll see how things turn out.
DeleteI like to do mine on the spit with mostly smoke and using the gas to keep it between 225 - 250°F. I like that molasses / mustard plaster, I might try that next time. I don't wrap in foil, and I keep it going until the meat approaches 200°F, and it's never dry (I think thanks to the rotisserie) - Aggie
ReplyDeleteGonna be too windy for smoking so I reckon it's oysters instead.
ReplyDeleteDoesn't anyone eat plain meat any more? Seems all the stylish kids want to slather everything in the pantry on it to where it no longer tastes like meat. Yeah, I know, I'm B O R I N G.
ReplyDeleteIf that's what happens when you do it, then maybe you're doing it wrong. The whole point is to improve the flavor of the meat, not make it taste like something else.
Deleteor just eat it either way, whichever you're in the mood for at the time.
Delete