Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Flash,
Buddy of mine dropped off some different meats that were entered in a Georgia Cook Off -- Brisket -- Pulled Pork -- and Ribs. He was cooking with Myron Mixon and they came in overall "Second Place". Now Myron cooks his pork with higher temperatures like to were mentioning. Maybe cook in the smoke for two hours and then double wrapped in foil and back on till it reaches finish internal temperature .. It sure was good !! So i'm going to try your method -- this made a believer of me !!
Save a Lot in Archer, surprisingly a good looking meat selection
hmmm, Sav-a-Lot in Chiefland was $1.59. I am going to complain. :grin
[SIGPIC][/SIGPIC]
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Flash,
Buddy of mine dropped off some different meats that were entered in a Georgia Cook Off -- Brisket -- Pulled Pork -- and Ribs. He was cooking with Myron Mixon and they came in overall "Second Place". Now Myron cooks his pork with higher temperatures like to were mentioning. Maybe cook in the smoke for two hours and then double wrapped in foil and back on till it reaches finish internal temperature .. It sure was good !! So i'm going to try your method -- this made a believer of me !!
Well it is no doubt that the longer in the smoke, more flavor and bark will be achieved. I only do my "raising the temp", when I am pressed for time. But I have truly found little to complain about by raising the temps while in the foil. Can't hurt to try.
[SIGPIC][/SIGPIC]
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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Where?:dog
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Chaos Tarpon Bay
Ocean Master 31
Buddy of mine dropped off some different meats that were entered in a Georgia Cook Off -- Brisket -- Pulled Pork -- and Ribs. He was cooking with Myron Mixon and they came in overall "Second Place". Now Myron cooks his pork with higher temperatures like to were mentioning. Maybe cook in the smoke for two hours and then double wrapped in foil and back on till it reaches finish internal temperature .. It sure was good !! So i'm going to try your method -- this made a believer of me !!
hmmm, Sav-a-Lot in Chiefland was $1.59. I am going to complain. :grin
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Well it is no doubt that the longer in the smoke, more flavor and bark will be achieved. I only do my "raising the temp", when I am pressed for time. But I have truly found little to complain about by raising the temps while in the foil. Can't hurt to try.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield