|
In response to
"easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it."
by
Peglegpete
|
you can also cook it in the oven but you lose the layer of smoke flavor. if it goes over an intermal temp of 150, it becomes a rock
Posted by
Peglegpete (aka Peglegpete)
Apr 13 '17, 16:10
|
so the temp when cooking is very important to monitor. the 2 I made yesterday took under 2 hours to smoke at a temp of 250.
|
Responses:
|
