Smoking a pig at 225 F vs barbecuing one at 250F?
I have seen many posts that say smoking a pork shoulder at 225F to an
internal temperature of 195F will take 15 hours. I have also seen many
posts that say you can barbecue a 90 pound whole hog at 250F in an above
ground pit in 6-7 hours. How can this be possible? Both shoulders are
whole, not cut up. Can 25F really make that much of a difference in
cooking times?
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