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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Cooking to TEMP NOT Time.
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Old 01-22-2011, 04:54 PM   #31
dataz722
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Originally Posted by Sawdustguy View Post
If you don't want to use a thermometer when smoking a port butt get a bone-in butt. Cook it until the bone turns easily and it can slide out of the butt real easy. At that point it is done.
That works too. I just personally prefer the skewer but they are both the same principle.


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Old 01-23-2011, 02:26 PM   #32
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Good info.
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