(b) When the purchase option is âin-the-moneyâ, the amount recognized as the cost basis for the purchased asset on exercise of the purchase option is lower than the value of the fixed asset (see Appendix B for an illustration). This is especially pronounced when the option is considered a bargain.
3. Smoke the pork shoulder for about 1 hour per pound, or until the internal temperature of the thickest portion of the shoulder is 180 degrees F or so. If I want pulled pork, I will usually bring the temperature up to 190 degrees F or so. The meat pulls apart much easier when I do.
Hello to all you smokers, I am smoking a pork loin and wonder on smoking times. I saw 1.5 hours per pound and wondered if that would be about right. The loin is 9.06 lbs, and that would be about 13 or so hours.Thanks for any help you may give me.or a nice, juicy pork loin, you need to smoke it until it reaches an internal temp of 160. Those times apply more to pulled pork and beef. Here's a couple I did.. http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin. http://www.smokingmeatforums.com/t/94115/teriyaki-chicken-stuffed-loin.