pork - Smoked ham roast: what do I do with it? - Seasoned Advice
2011年1月14日 · The bacon and sausage we know what to do with but there's also a hunk of meat labeled "smoked ham roast" that we're not quite sure about. We've made a beef roast before so we were thinking maybe we could just throw the smoked ham roast in the crock pot with some carrots, potatoes and onions, but for some reason I'm not terribly enthusiastic ...
Can I finish cooking a pork roast next day after partially cooking it
2016年12月9日 · Other roasts, like a shoulder roast, with more fat, would be more amenable to cooking to a higher, safer temperature. Cool it down quickly, and refrigerate. Then the next day you can reheat it. There are a number of ways to do this; see Reheating pork loin roast for a party for one example. A different tack would be to preheat the oven to 400F ...
Pork butt roast: slicing temp vs pulling temp - Seasoned Advice
2013年10月27日 · The final target temperature required to allow sufficient conversion time is dependent on the size of the roast, the temperature of the oven or barbecue, the rate at which the temperature rises in the specific roast, and so on. This is very hard to predict. Fortunately, pork butts and other cuts used for this type of cooking are remarkably ...
How long to smoke a Pork Loin Roast - Smoking Meat Forums
2014年12月14日 · Any chunk of meat is a roast. If it is a loin roast you don't want to cook it much past 145° because it is a very lean cut of meat and it will dry out quickly above that temp. If it was a butt, picnic, or shoulder roast of whatever size you would cook it to maybe 195° or higher to make it tender enough to pull.
Smoke then crockpot! | Smoking Meat Forums - The Best Smoking …
2015年6月15日 · The pork loin was tough to grab out of the colander... Long story short. Brine almost 6lbs of boneless pork loin, cut into 1/3, in orange juice for a day. Also had preseasoned ribs from the store (lazy, just extra lunch meat for the work week). Rubbed 1/3 of the loin, just rinsed off the other 2/3.
Smoking 3lb Pork Butt - Seasoned Advice
2016年4月15日 · I would plan on the entire cook taking about 5-6 hours, but be ready for it to be finished in 4. At about 3 hours, start checking temperatures to determine when you will want to foil your roast. Final note: If your intent is to make pulled pork, do NOT assume that it is done just because it is at 190f.
To wrap or not to wrap (Chuck Roast and Pork Butt)
2017年12月5日 · Anyhow, I'm trying my MES for the first time, and doing a chuck roast and a pork butt. I'm planning to take both to 205 degrees, but I'm not sure if I should wrap at any point along the way. I don't wrap my brisket and I like the way it turns out, but it seems a lot of people are wrapping the chuck and butt (at least from what I've seen online).
Need advice on holding a pork butt warm. It is done too early and …
2014年6月29日 · When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Cooked pork left out overnight - Seasoned Advice
In these sort of circumstances, as the cooked pork would have been left out for an extended period of time, it would be safer to throw the meat out. Even if no visible mould is showing. The meat would have been sitting in the correct thermal conditions for bacteria to …
To Wrap a Pork Butt or To Not Wrap A Pork Butt - Smoking Meat …
2012年2月8日 · I'm thinking of making a pork butt for my first smoke and am trying to decide if I'll want to wrap it when it hits about 160 degrees F or just let it sit until it makes it up to the full internal temp. I like to wrap beef, but I've never smoked a pork butt so I'm at a loss as to what I …