View Full Version : target temps and times for meat??
08-23-2009, 08:34 AM
when you are compeating, what are the target temps you are looking for before you foil and or remove meat from smoker to put into cambro''s or coolers?? and how long do you hold at that temp before removing?
08-23-2009, 09:12 AM
I foil for color rather than temp. I check the big cuts when I wake up and watch for the bark color that I want. Typically the internal temp on the butts is in the 160s and the briskets are in the 170s but I worry more about the color than the temp.
For the big cuts I hold them for as long as it takes :) Because I am cooking on one FEC I want them out of the cooker as early as possible so I have room for the other stuff. At a "normal" comp mine are out of the cooker and resting by 9:00 - 10:00 on Saturday morning. This week I had one butt that stuck in the plateau forever I had to work around it for a couple of hours.
08-23-2009, 09:46 AM
We shoot for 160 on our butts and briskies before foiling...pull and cooler at 180 ish...for the butts...190 ish on the briskets...:biggrin:
08-23-2009, 04:54 PM
I use the same times and temps at a comp as I do at home.
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