Help for a novice
I've read in this fourm and from other sources about the time to keep meat in the smoker. Stuff like internal temp to 160 or 180 or where ever. There is the 3-2-1 method, or the "oh, about 1 to 1 1/2 hrs per pund". My question is this:
Pork is suppose to cooked to an internal temp of (off the top off my head) 160*, I've seen post where brisket shopuld go to 170 or 180*. Well, the other day I was doing some small ribs (each rack was only 1 to 2 lbs each.) The internal temp got to 170* in about 1 1/2 to 2 hours at 220* in the smoker, technically done, but I know it needs to stay on longer to break down the tissue. How much longer? Once the internal temp gets to where it needs to be, how long should I keep it on so it gets tender? If it stays too long, it'll dry out.
My tool: Smoke King Deluxe