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The Water Cooler
General Discussion
Anybody smokin' today???
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<blockquote data-quote="dennishoddy" data-source="post: 2977442" data-attributes="member: 5412"><p>Actually the cap seals in the juices. Wife and I both commented on how much ran out after the first cut. </p><p>Yep that's dehydrating temps, but on a Treager pellet grill, thats the smoke setting. Low and slow.</p><p> On our propane grill, we have a rotisserie we have used for pork loins in the past. Not enough internal fat, and they dry out. Pork butts on the other hand, come out super good as they render the fat, and it rolls around the meat keeping the outside moist. Haven't done chicken yet either other than some thighs on med heat.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2977442, member: 5412"] Actually the cap seals in the juices. Wife and I both commented on how much ran out after the first cut. Yep that's dehydrating temps, but on a Treager pellet grill, thats the smoke setting. Low and slow. On our propane grill, we have a rotisserie we have used for pork loins in the past. Not enough internal fat, and they dry out. Pork butts on the other hand, come out super good as they render the fat, and it rolls around the meat keeping the outside moist. Haven't done chicken yet either other than some thighs on med heat. [/QUOTE]
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Anybody smokin' today???
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