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Unread 08-14-2007, 10:48 PM   #5
mrkkti
Knows what a fatty is.
 
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Quote:
Originally Posted by QansasjayhawQ View Post
I'll second that notion . . . you can use temps and time as a fundamental guide - but when it comes down to if it's done or not, check the internal temps, the 'flexibility' of the meat and how easy it is to insert temp probes, or I've even used bamboo skewers, to check for tenderness.

Hope this helps.
I always check internal temps... but I always Q'd points up until now, so I was worried about the time hack on this thing, but a flat can't be too diferent.

Also will be doing a couple racks of ribs (6 1/2 lbs) and a pork loin (6 3/4 lbs). Boy, with an 8 lb flat, that's a lot of meat...Yum, left overs!
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