Thread: Dry pork
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Unread 04-15-2013, 08:52 AM   #7
Bludawg
somebody shut me the fark up.
 
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BBQ RULES FOR SUCCESS


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.

There is a method to this madness once the collagen has broken down the meat looses it's grip on the bone. Moist & delicious Pork is the result.
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