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Unread 07-25-2010, 08:41 PM   #15
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
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Quote:
Originally Posted by Mister Bob View Post
your probe went in like butter....in the fat...space... so the heat ... can penetrate... far ...right up ...it goes...And... you would smell right away when you got it ....wet ... butt ....pull ...on feel...some ...Guys using ...might get it done ...lower NEVER ....talking about...the time ....to get that thing tender.

The main thing to remember about BBQ, but especially brisket, is "It's done when it's done."

Now the only thing is.... well this Never done under 185 thing.... come with me on August 15th when I throw on about 50 packers and we will see how mistaken you can be just on SELECT cuts. The rate of doneness can increase below 185 the better the grade. Out fifty... I usually have 10 done at under 170... that's right... which means the stall is not neccessarily that 170 number.
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