09-08-2009, 11:17 AM
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#52
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Originally Posted by B3
If there was any resistance, I would call it a very small amount, but I have no frame of reference. It was not falling apart though, more like peeling apart.
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This comes with time... Stick with the very soft butter concept...
Quote:
Originally Posted by B3
If there was any resistance, I would call it a very small amount, but I have no frame of reference. It was not falling apart though, more like peeling apart.
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That's an indication that it more than likely needed more time, but it's close...
Quote:
Originally Posted by B3
So, for the next time I check a butt with a knife, if I feel resistance, it should stay on the grate and if it's like butta, it's done. What if, heaven forbid I leave a butt on for too long, what will that knife test feel like? Do these rules apply for all meats?
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That's correct.
Quote:
Originally Posted by B3
So, for the next time I check a butt with a knife, if I feel resistance, it should stay on the grate and if it's like butta, it's done. What if, heaven forbid I leave a butt on for too long, what will that knife test feel like? Do these rules apply for all meats?
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The meat would actually feel kind of mushy rather than soft (I know, it's a fine line but the line is still there... lol)
Quote:
Originally Posted by B3
So, for the next time I check a butt with a knife, if I feel resistance, it should stay on the grate and if it's like butta, it's done. What if, heaven forbid I leave a butt on for too long, what will that knife test feel like? Do these rules apply for all meats?
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I also use the knife test for my brisket...
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