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Unread 05-12-2013, 08:11 PM   #11
Bludawg
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Quote:
Originally Posted by Q*bert View Post
Thanks for the help everyone.
-I did cut across the grain. Should have taken a pic of that.
-I am practicing for an eventual comp, so I wanted to practice the trimming to that standard.
-Since I'm cooking on an UDS the fat cap was down to provide a heat shield. Should I put a deflector underneath & cook fat up?? Would that help with tenderness??
-So if i understand correctly, get up to @200 & then just test it, test it, test it?

Once again thanks everyone
NO!! Forget about the meats temp it will lie to you no two pieces will ever finish the same one may go probe tender at 185 and the next one may go to 220. That is why cooking to feel is so crucial to being consistent. If the thickest part of the Flat is probe tender the rest of that Packer will be perfect too.

BBQ RULES

"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.
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