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On the last episode of man vs food nation Adam visited a bar-b-que place where the pit master smoked his butts for 30 hrs.. How did his meat not dry out??
On the last episode of man vs food nation Adam visited a bar-b-que place where the pit master smoked his butts for 30 hrs.. How did his meat not dry out??
I saw that episode and wondered the same thing. At temps low enough to not toast the meat over a 30 hour smoke, I'd worry about it being in the danger zone too long. But I'm new to all this.