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Unread 02-12-2010, 05:54 PM   #2
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
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The meat will be done when it's done. Get a good thermometer and use it instead.

For ribs, start with the 3-2-1 method at 225 to 250 degrees. After some experience, you will learn to tell when they are done using the bend test or the bone twist test or the toothpick test.

For Brisket, they are all unique. Cook it at 225 to 250 until it reaches and internal temperature of 170 and then continue to cook it and wait. It can take a couple of hours for the temp to go above 170. When it reaches 195 to 200, it's ready.

For Pork shoulder, cook it like a Brisket. 195 to 200 internal temp is usually good for pulled pork.
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