Forvols
Well-Known Member
Mine turned out pretty tastey. 8hrs in the smoker to IT of 153. Then in ice water bath to stop cooking, hung on the porch for 4hrs. In the fridge about 8pm on WED night. I cut up and vac sealed on FRI morning. The smoker I use is insulated/sealed really well (smokin it digital/wifi). Excellent for temp control in about any weather and for making SS, snack sticks, along with about everything else I have put in it.
