280 for 9 or 205 for 16……really doesn’t matter so long as you cook it to 190 internal
July 5, 2011 Leave a comment
I had been cooking pigs and briskets a little hotter than recommended. Why? Partly out of time constraints and party because I wasn’t sure it made a whole heck of a lot of difference. This weekend’s piggy cooked at 205 + or – 5 degrees. 118 pounds and it hit 190 inside in approximately 16 hours. Next time, I am going back to cooking at 280 ish. I couldn’t tell a bit of difference and there sure weren’t any complaints around the dinner table.
I will be having some form of pork leftovers for at least the next week. Tonight, pizza.