Honestjbone
Is lookin for wood to cook with.
So everywhere I've read everyone talks about bringing "x" meat to "x" amount of tempature to pull.
Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled pork for the girlfriends parents.
Does the same consensus pertain to brisket as well? I plan on doing another one and bringing it to 210 in my WSM with tons of rub, more central texas style peppery rub.
WITH THAT SAID......what about injections?? I don't use water in the bowl-pan, would injecting brisket with a beef broth water solution benefit for moisture?
Also considering injecting the 2 pork butts I'm doing again this weekend with I don't know....some apple juice or Chris Lilly injection....maybe a little less on the salt though.
What's your guys takes on the following: injecting meat when no water pan is being used to help moisture
And, using Internal Temps as mear guidelines but making sure your meat is butter probe-jello like feel??
Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled pork for the girlfriends parents.
Does the same consensus pertain to brisket as well? I plan on doing another one and bringing it to 210 in my WSM with tons of rub, more central texas style peppery rub.
WITH THAT SAID......what about injections?? I don't use water in the bowl-pan, would injecting brisket with a beef broth water solution benefit for moisture?
Also considering injecting the 2 pork butts I'm doing again this weekend with I don't know....some apple juice or Chris Lilly injection....maybe a little less on the salt though.
What's your guys takes on the following: injecting meat when no water pan is being used to help moisture
And, using Internal Temps as mear guidelines but making sure your meat is butter probe-jello like feel??