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  1. tie1on

    SMOKIN-IT SMOKER

    I will say that I have had had this smoker (#3) for about 2 years and I have been like a pig in shit! It can do anything you want to smoke and more... From jerky and salmon to pulled pork and brisket.. I've been impressed! My next is a standing rib roast which I can't wait
  2. tie1on

    140 in 4hr question for a pork butt

    The question is if you are bringing the butt up to 195-205, why would this "rule" still apply? Why couldn't it go 6-8 hrs before it reached 140? Assuming after 140 degrees all the bacteria is killed, so even if you had a bacterial "explosion" they would be rendered kaput by the time the...
    • tie1on
    • Thread
    • Replies: 4
    • Forum: Pork
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