Originally Posted by Bludawg
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
Beef & Pork are different as is each Butt and each Brisket. I find those that struggle with the "FEEL" of probe tender sometimes benefit from a" visual aide" Close your Eyes, clear your mind, Now think about That Hot Monkey Love when your Huck-a-Bucking with your woman..... Got IT?!? That's the "FEEL"!
Big JT's Smokin' BBQ Competition Team
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