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Unread 09-02-2009, 11:17 AM   #3
Markbb
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Join Date: 10-17-06
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Quote:
Originally Posted by sfbbqguy View Post
I'm surprised no one has chimmed in here yet...

I'll give you what I've read from others on this site as I'm certainly no expert.

I think the general concencus is that the bisket is done when it's done. You know it's done when you stick a probe in and it slides in and out like the meat was soft butter.
Guys here refer to it as "budda"
From a temp stand point I think folks start checking for the budda feel around 180* or so with the understanding that a lot of the time it takes 200+ to get the budda feel.
Hope this helps.
This.....and you take your temp and probe test in the flat..
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