Originally Posted by Bludawg
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 in the thickest part of the Flat) 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 165 in the breast.
But a time calculator is a handy tool for determining timing for a novice cook. If you have never cooked a brisket how are you to know how long a 14lber is going to take? You put your info into the calculator and blamo-X number of hours, and then from that you take your BBQ rules for success and impelment them. It's just another tool in the tool box, and nobody has a toolbox with only one tool in it.
Wsm, UDS, Meco bullet smoker, COS, Weber Spirit gasser
Devil made me Q it BBQ team-head cook