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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2005, 12:01 AM   #1
JacksonsDad
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Default It's 12 am...do you know what temp your meat is???

Well, it's midnight...temps are holding steady, a little low, but that's ok, got plenty of time. The 2 butts are sitting at about 140 internal...another 10 degrees and I'll pull them from the smoke, let them sit for an hour, then pull. The brisket is a little behind, but I will probably pull about 160 and slide it into the oven at 150 or so till morning...fatties will be done and ready for biscuits and gravy in the morning...God I love this stuff...
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Unread 01-22-2005, 12:13 AM   #2
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Just put mine on and letting the temps stabilize.

Two butts and a chuck roast.
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Unread 01-22-2005, 12:14 AM   #3
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Stacey - 140+10 on the butts? Brisket going backwards from 160-150? Need some help?
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Unread 01-22-2005, 12:42 AM   #4
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Mine is 98.6. Anyone wanna check to be sure?
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Unread 01-22-2005, 12:43 AM   #5
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Quote:
Originally Posted by tommykendall
Stacey - 140+10 on the butts? Brisket going backwards from 160-150? Need some help?
I understood you wanted about 160 on the butts and I have known them to rise in temp after you pulll, so I figured I pull at 150 and they would rise to 160...am I wrong?

OK, the 150 comment on the oven is more of a generalization...I'll put it somewhere around 150 - 175...they'll be in there a good 6 or 7 more hours before they're done...

by "done" I mean what time I get my a$$ out of bed
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Unread 01-22-2005, 01:01 AM   #6
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OK, I guess I need to take my pork to 160 or so...let it rise to 170...
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Unread 01-22-2005, 01:02 AM   #7
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Stacey -

160 is only a relative measure for USDA doneness of pork. That's a long way from done 'Q' if you're expecting pulled pork. If you're expecting the latter, you need to take it to at least 185, preferably 190-195+ internal temperature. At 160 the only thing you'll be able o pull with is a hatchet. You can pull from the smoker at 160 or so if you wish, but you better finish them in the oven for a while longer if you want q quality.
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Unread 01-22-2005, 01:07 AM   #8
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will it over cook if I leave it in with the brisket will about 8 am (6 more hours) at a 175 - 200 degree temp? Should I foil?
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Unread 01-22-2005, 06:52 AM   #9
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Quote:
Originally Posted by JacksonsDad
will it over cook if I leave it in with the brisket will about 8 am (6 more hours) at a 175 - 200 degree temp? Should I foil?
Butts, brisket, loins, chuscks, I do them all the same

165, foil and back in the cooker, out at 190 and into the cooler for 2 hours or more.

butts will be like budda
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Unread 01-22-2005, 08:03 AM   #10
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jea...what Bill just said! Gotta cook that thing for a while ( 190 + internal) in order to break down the elastin and collagen in the meat.
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Unread 01-22-2005, 08:34 AM   #11
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8 am update....

I pooped out..and the meat stalled. I pulled them about 150 and foiled them..into the oven aroun 2:30. 6 hours at about 200 degrees and they are still only about 160....everything is moist and good, so I have just upped the oven temps to about 250 and will pull them all at 190 internal...updates to come... (now going on 13 1/2 hours)

Do you foil or wrap before going into cooler??
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Unread 01-22-2005, 09:20 AM   #12
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Quote:
Originally Posted by BBQchef33
Mine is 98.6. Anyone wanna check to be sure?
Doubt that - especially with that skimpy Spartacus garb.

I'm guessing you got a serious Well Digger's A$$ Mod going on.

Butt - I'll take your word for it.
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Unread 01-22-2005, 09:44 AM   #13
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Quote:
(now going on 13 1/2 hours)

Do you foil or wrap before going into cooler??
How big are the butts? 13.5 hours seems like a long time. Wondering if your temperature gauges are off. You can try a couple other techniques for doneness:

1. If the meat has pulled back far enough from the bone (assuming it has a bone), if you can twist it out - it's done.

2. Fork test. stick a fork into it and twist it. If it twists easily (like budda) - it's done.

3. Tong test ( I created this one) - plunge your tongs into the butt. If it explodes - its done.
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Unread 01-22-2005, 09:45 AM   #14
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Forgot - wrap tight in foil, then wrap in a towel, then in the cooler.
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Unread 01-22-2005, 09:56 AM   #15
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I checked the butts, they're still pink inside...no bone..I tried to pull some of it and it still held to gether really well. I am about to pull...foil and through into a cooler...
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