View Single Post
Unread 09-08-2009, 02:55 PM   #56
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0

Originally Posted by landarc View Post
I use the probe test for all pork and beef cuts, I do not like mushy chicken, so I go for a little more resistance. The temp is a key to when to start testing. Once you get to 165, you know it will be time to start. You might look into getting a driveway drip pan to put your smoker on, it cuts down on mess on the concrete. I like to lay chip packs on the edge, as stated above. And it only takes two or three pencil sized holes to work.
Personally, I think 165* is a little early... Normally, on my butts, this is just the start of the 'Stall' and not the end of it... I usually start around 195*.
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote