looking for advice to thaw a 10 lb pork shoulder via SV so I can throw on the smoker tomorrow.
Was thinking about running at 100 to thaw then to 135 over night, onto the smoker to 190 ish to pull.
Or would it be Ok to run at 100 all night then onto the smoker?
It will never thaw out over night in the fridge.
Was thinking about running at 100 to thaw then to 135 over night, onto the smoker to 190 ish to pull.
Or would it be Ok to run at 100 all night then onto the smoker?
It will never thaw out over night in the fridge.
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