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24
Allow big pieces of meat to come to room temp before smoking?
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I know it’s good practice to allow regular cuts like ribeye, NY strip, etc. to come up to room temp before cooking. I think this is mostly so the middle can cook to desired temp without burning the outside.
Should I be doing the same thing for large cuts I am going to smoke like pork butts and packer briskets? Is this a food safety risk with cuts this big? Is there any benefit to room temp if I’m smoking and not searing?
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- 2 years ago
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Yea over predict always. My last brisket took 24 hrs 👀