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190 is too low.
It was stated above that collagen breaks down at 160. This is incorrect. Collagen converts to gelatin at 192 or 193 degrees. This is why a butt turns from a "slicing" butt into a "pulling" butt north of the 190 degree IT. Don't pull the roast until it probes tender all over with...
Yeah, I was guessing that it was probably Tang or something like that too Jimmy. Or even an oil based orange flavoring. Something concentrated either way.
Dave, make an image out of the table on you computer by arranging it how you like and then hitting ALT+PRNT SCRN
this Will create a screenshot image. You can then just crop and post that image and your table will always be arranged how you like it. No more fussing around with the lines trying...
Instead of taking a destructive drill, just try whatever amount of aluminum foil works to dissipate a bit of the heat on the bottom. That way you can direct it more towards the top.
but honestly if I could make a pizza in a pellet smoker that would satisfactory and then have to throw it in the...
I try to think of it like this.
I want to take the temperature of the air that is "hitting the meat".
So, if that's 6" below your meat or whatever works best in your unit so be it. but taking the temperature right next to the meat or right next to the heating element is obviously going to give...
for that price range I would guarantee that Yoder and rec tec are going to be the ones that get recommended to you. So you may as well start researching them first :-)
I think the point that he was making was to try putting your inkbird probe directly next to your built-in probe, rather than right next to your meat.
Test the differences then. The cooler meat in your hot smoker will put off cooler air as the meat and the cabinet temperature attempt to equalize.
You can absolutely slice and fry once out of the cure.
if you are wanting to truly just taste the meat and the spice, you should consider baking the slices.
If you're willing to make the investment in the essential tools, you'll find out how easy and satisfying it is.
But it's like anything else. It's easy to put out decent sausage, harder to out out GREAT sausage!
If you are used to charcoal/wood smokers then you should prob stick with them. No other format will deliver the same flavor. Especially pellet smokers.
Tough brisket = undercooked.
Get skewer, probe meat starting at about ish 198. When prob slides with VERY little resistance throughout brisket, she's done.
IDGAF what your thermo says. Could be done at 198, might not be done until 210.
Depends on how high you're planning on running your counters. A top exhausting unit could still exhaust from the back of your counter with a 45 degree elbow if your counter heights are high enough.
That's how I vent my MES's not under a counter, but with 45 degree elbows.