A ligament of the knee that attaches anteriorly. Starts at the tibia and passes posteriorly and upward and attaches to the femur. Ligament prevents forward sliding of the tibia on the femur and checks hyperextension.
Smoke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin/roast every time. Don't finish on a grill.nd by smoking at a higher temperature, the cooking time will be reduced by half or more. At 300 degrees, your pork loin will be done in one and one-half hours or less. But for meats to be perfectly cooked consistently, you should always use a good remote meat thermometer.
If the pork shoulder is at room temp when you put it on the pit, it will form a better crust while BBQing. Cooking the Pork Shoulder 1. When the pit reaches operating temp, I smoke at 250 F, place the pork shoulder on the pit, and let it smoke for about one hour, bone side down.(The Fat will render and keep the pork shoulder moist if it is top while smoking) 2. Next, apply a good mop to the pork shoulder.You can find the one I use here. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so.The Fat will render and keep the pork shoulder moist if it is top while smoking) 2. Next, apply a good mop to the pork shoulder. You can find the one I use here. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so.