Thread: Dry pork
View Single Post
Unread 04-15-2013, 01:18 PM   #16
On the road to being a farker
rifraf's Avatar
Join Date: 08-31-12
Location: Fort Wayne IN
Downloads: 0
Uploads: 0

Originally Posted by Bludawg View Post

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.
^^^^^ Best advice any one can give you right there. Let the smoker settle in where it wants to ride any where between 240-290 and let it do its thing. The meet is done when its done. When it probes like budda.

Originally Posted by Hometruckin View Post
The only meat with a built in pop out timer. When the bone pulls out clean...she's done!
What are you saying, that the buttons in the turkeys don't work? lol
HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS,
rifraf is offline   Reply With Quote