Saturday, September 27, 2008

Barbecue Pork

Here's an interesting graph that summarizes a pulled pork cooking session I did.
I did not record the cooker and meat temperature at strict intervals, which looks a little funny on the graph. I am sure that the meat temperature reached 140 degrees or more within the 4 hour health department guideline.
The temperature decline at the end of the session represents the "rest period" before pulling it apart for supper.

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