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Old 04-01-2013, 09:21 AM   #12
Texas Turtle
Take a breath!

Join Date: 05-26-09
Location: Fulshear, Texas

Originally Posted by Bludawg View Post
If you start out at 300 and stay there there is no stall


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.
This is becoming more and more apparent to me, but I have to have some way to monitor the progress of the cook in order to keep me from opening the smoker all the time. Thus, I use an IT probe in the meat so that I will know when things start getting close and need to be checked. When I first got into this hobby, I was using IT to decide when to take meat out of the cooker, which resulted in highly inconsistent results. Now, I start probing about 200 IT and adjust from there. Much better results in terms of consistency.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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