View Single Post
Old 01-16-2013, 01:30 PM   #5
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

This is from TEST kitchen...they test until failure...ie. 195 it dries out. They are not implying cook until 195 internal. What they say is get to 140 and then go as slowly as possible to the finished (poultry is usually 165ish). In the pork world this is the "stall" around 150 that drives everyone nuts...this is where the magic happens as the collagen and fat breaks down.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote