Quote:
Originally Posted by stevemiller
This kind of cooking is new to me so I have to ask the masters. I have always cooked to about the temp of med. rare on beef so not to dry it out and kill the flavor. Now I am told to cook it to about 200deg. so as not have it tough and dry. I am not arguing Just trying to understand.Thanks for all the help,My membership was the best money I have spent in a long time.Right next to my UDS. Steve
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Rare and Med don't work well with butts and brisket because they are cheap and tough cuts of meat. You need to take them to a higher temp in order to make them tender but not to well done so they are not dry and crumbly.
I don't foil ribs unless I am really running behind time and I never mop or spray. I wait tell I get close to my approximate done time and pick it up with the tongs in the middle and see how it bends, if it bends over like a wet noodle its done if not it goes a little longer. Also don't ever check internal temp on ribs.
Dave
