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-   -   It's 12 am...do you know what temp your meat is??? (http://www.bbq-brethren.com/forum/showthread.php?t=10462)

JacksonsDad 01-22-2005 12:01 AM

It's 12 am...do you know what temp your meat is???
 
Well, it's midnight...temps are holding steady, a little low, but that's ok, got plenty of time. The 2 butts are sitting at about 140 internal...another 10 degrees and I'll pull them from the smoke, let them sit for an hour, then pull. The brisket is a little behind, but I will probably pull about 160 and slide it into the oven at 150 or so till morning...fatties will be done and ready for biscuits and gravy in the morning...God I love this stuff...

jgh1204 01-22-2005 12:13 AM

Just put mine on and letting the temps stabilize.

Two butts and a chuck roast.

tommykendall 01-22-2005 12:14 AM

Stacey - 140+10 on the butts? Brisket going backwards from 160-150? Need some help?

BBQchef33 01-22-2005 12:42 AM

Mine is 98.6. Anyone wanna check to be sure? :-?

JacksonsDad 01-22-2005 12:43 AM

Quote:

Originally Posted by tommykendall
Stacey - 140+10 on the butts? Brisket going backwards from 160-150? Need some help?

I understood you wanted about 160 on the butts and I have known them to rise in temp after you pulll, so I figured I pull at 150 and they would rise to 160...am I wrong?

OK, the 150 comment on the oven is more of a generalization...I'll put it somewhere around 150 - 175...they'll be in there a good 6 or 7 more hours before they're done...

by "done" I mean what time I get my a$$ out of bed :lol:

JacksonsDad 01-22-2005 01:01 AM

OK, I guess I need to take my pork to 160 or so...let it rise to 170...

tommykendall 01-22-2005 01:02 AM

Stacey -

160 is only a relative measure for USDA doneness of pork. That's a long way from done 'Q' if you're expecting pulled pork. If you're expecting the latter, you need to take it to at least 185, preferably 190-195+ internal temperature. At 160 the only thing you'll be able o pull with is a hatchet. You can pull from the smoker at 160 or so if you wish, but you better finish them in the oven for a while longer if you want q quality.

JacksonsDad 01-22-2005 01:07 AM

will it over cook if I leave it in with the brisket will about 8 am (6 more hours) at a 175 - 200 degree temp? Should I foil?

willkat98 01-22-2005 06:52 AM

Quote:

Originally Posted by JacksonsDad
will it over cook if I leave it in with the brisket will about 8 am (6 more hours) at a 175 - 200 degree temp? Should I foil?

Butts, brisket, loins, chuscks, I do them all the same

165, foil and back in the cooker, out at 190 and into the cooler for 2 hours or more.

butts will be like budda

BigBelly 01-22-2005 08:03 AM

jea...what Bill just said! Gotta cook that thing for a while ( 190 + internal) in order to break down the elastin and collagen in the meat.

JacksonsDad 01-22-2005 08:34 AM

8 am update....

I pooped out..and the meat stalled. I pulled them about 150 and foiled them..into the oven aroun 2:30. 6 hours at about 200 degrees and they are still only about 160....everything is moist and good, so I have just upped the oven temps to about 250 and will pull them all at 190 internal...updates to come... (now going on 13 1/2 hours)

Do you foil or wrap before going into cooler??

racer_81 01-22-2005 09:20 AM

Quote:

Originally Posted by BBQchef33
Mine is 98.6. Anyone wanna check to be sure? :-?

Doubt that - especially with that skimpy Spartacus garb.

I'm guessing you got a serious Well Digger's A$$ Mod going on.

Butt - I'll take your word for it.

tommykendall 01-22-2005 09:44 AM

Quote:

(now going on 13 1/2 hours)

Do you foil or wrap before going into cooler??
How big are the butts? 13.5 hours seems like a long time. Wondering if your temperature gauges are off. You can try a couple other techniques for doneness:

1. If the meat has pulled back far enough from the bone (assuming it has a bone), if you can twist it out - it's done.

2. Fork test. stick a fork into it and twist it. If it twists easily (like budda) - it's done.

3. Tong test ( I created this one) - plunge your tongs into the butt. If it explodes - its done.

tommykendall 01-22-2005 09:45 AM

Forgot - wrap tight in foil, then wrap in a towel, then in the cooler.

JacksonsDad 01-22-2005 09:56 AM

I checked the butts, they're still pink inside...no bone..I tried to pull some of it and it still held to gether really well. I am about to pull...foil and through into a cooler...


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