Timeline for Roasting Pork Butt at 215F
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 29, 2021 at 13:58 | answer | added | Neil Meyer | timeline score: 0 | |
| May 29, 2021 at 9:37 | answer | added | Roasted Dude | timeline score: 2 | |
| Aug 19, 2015 at 19:32 | answer | added | Sean Hart | timeline score: 1 | |
| Jul 19, 2015 at 23:12 | answer | added | Martin Jevon | timeline score: 1 | |
| Jun 28, 2015 at 17:06 | comment | added | Preston | It's a six-inch hotel pan @Cindy | |
| Jun 27, 2015 at 16:02 | comment | added | Cindy | As @Stephie says, a good thermometer is your best way to go. However, we may be able to give you a fair estimate as a guideline if we knew the weight of the pork butt. Also, can you clarify what a "600 pan" is? | |
| Jun 27, 2015 at 14:29 | comment | added | Stephie♦ | Until it reaches the desired inner temperature. Seriously, most answers you are going to get here will point out that a good thermometer is the more valuable tool, compared to a timer. But I guess someone will be able to supply an estimate based on experience. Welcome to the site! | |
| Jun 27, 2015 at 11:06 | review | First posts | |||
| Jun 27, 2015 at 16:02 | |||||
| Jun 27, 2015 at 11:02 | history | asked | Justin | CC BY-SA 3.0 |