first try. Advise needed
Hi there,
Tomorrow I will start my home build bbq / smoker for the first time with:.
Meat: part of pig shoulder, 2.65 pound
Marinade: olive oil, garlic, shopped fresh Italian spices, salt pepper, skin
of lemon
mop: white wine
wood: oak
The bbq / smoker uses wood as fuel
Is a temp of 215 Fahrenheit in the bbq / smoker ok?
What should the internal temp of the meat be when it is done?
Any idea how long it will take?
Hope you can help me out
Adriaan
(The Netherlands)
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