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Unread 01-25-2014, 05:38 PM   #102
Pitmaster T
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Join Date: 04-03-11
Location: Dickinson, Texas
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Shooting the HD Video to this today. Kitchen smells heavenly and driving the pregnant wife crazy.

I have a lot of commentary to add so it may be a while before the Nightrain Video is uploaded but Ill get there.

Quote:
Originally Posted by Bludawg View Post
There are too many variables to accredit it to 1 thing; rack position in the oven, accuracy of the thermostat, Grade of beef , Fat content....

Don't be so anal about it it's only BBQ, worrying about such things a temp swing you miss the point of the exercise which is how the meat reacts during the cook. Temp swing is a non issue I run the stick burner from 275-325 very similar or the electric box in you house or an electric smoker or a pellet pooper for that matter.

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.
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