Originally Posted by Bludawg
BBQ RULES for Success
"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.
Yes but temp and time can be a guideline. I use it all the time both at home and when competing. So do a lot of folks on this forum from all the threads I've read here and talking with folks on the bbq trail. So saying you "can't" is inaccurate.
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