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To: Hugin

It’s still juicy! The one in the above picture did turn out a little dry. I think I smoked it for four hours. But it was still tasty. Thanks y’all!


25 posted on 09/10/2010 8:59:11 PM PDT by rabidralph
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To: rabidralph
You should invest in a nice probe thermometer. Time is a worthless measure compared to internal temperature.

For lean cuts like pork loin, you're best off cooking hot and fast. Toughness is caused by the amount of time the proteins are exposed to heat above a certain temperature.

For cuts with a lot of connective tissue, such as a pork butt or shoulder, tenderness is going to be caused by a breakdown of the connective tissue. So low and slow is the best way to cook something like that.
31 posted on 09/10/2010 9:21:27 PM PDT by Question Liberal Authority (Worst. Post-Racial President. EVER.)
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