Internal Temps and Probe Tests

[viggysmalls]

So, I'm struggling a bit with the probe/feel tests for both brisket and pork. The rib-bend method makes perfect sense to me, especially since google has tons of photos of what the bend should look like. Since there are no visual cues for the probe and feel tests, I was hoping to use internal temps as an indicator of when to start conducting them.

I'm not sure if what I said above makes a ton of sense, so I'll try to clarify. I'm looking for the absolute lowest internal temperature that both brisket and pork could be considered done. I realize all cuts of meat cook differently, but if I have this low number, at least I know the wheelhouse of when each cut should begin changing texture/consistency.

Thanks for all the help (again and again). I promise my bbqing is improving leaps and bounds thanks to all of you. Soon enough, I'll even post some pr0n as proof.

[Chef Jim]

I use 195 as a guide. My opinion is that is the lowest temp as you asked. Others will tell you something different. There is no rule, more like how you like your meat done.

Good luck.

[Bludawg]

BBQ RULES

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

Beef & Pork are different as is each Butt and each Brisket. I find those that struggle with the "FEEL" of probe tender sometimes benefit from a" visual aide" Close your Eyes, clear your mind, Now think about That Hot Monkey Love when your Huck-a-Bucking with your woman..... Got IT?!? That's the "FEEL"!

[Wampus]

Technically, beef is done at 130 and pork is done at 150 (safe to eat). Now neither of these will render brisket or pork butts tender.

As Bludawg said, there's really no hard and fast rule. It's when they probe tender. Stick a long skewer or knife or temp probe into the meat and when that probe slides in with little or no resistance (like warm butter), then they're tender and ready. Until then, they're not. Period.

This may be 180 or it may be 210 for both pork and brisket. Granted, these are a little extreme, but I've had it happen.

It'll come with practice and experience. I really don't even probe any more. I've gotten to the point where I can pretty much push on the meat with my finger or grab them with a gloved hand and tell when they're done. You'll get there too.



Many on here will tell you, as I will, I only use the temp to guage when to start probing or checking for tenderness. Temp has very little to do with it.


Steak, fish, chicken....these are a different deal. Briskets and butts will give up when they're ready to give up.

[Wampus]

Originally Posted by Bludawg

BBQ RULES

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

Beef & Pork are different as is each Butt and each Brisket. I find those that struggle with the "FEEL" of probe tender sometimes benefit from a" visual aide" Close your Eyes, clear your mind, Now think about That Hot Monkey Love when your Huck-a-Bucking with your woman..... Got IT?!? That's the "FEEL"!

"Huck-a-Bucking"?

[The_Kapn]

"Probe Feel" does not need obscure or sexual references.
I could explain why the sexual references are totally invalid based on my experiences, but will not.

It is simply "like butter"--no more, no less.
Everyone has butter available and it is reasonably consistent.

Each cook will need to "calibrate the feel", but that only takes a few attempts.
If you get the "feel" and it turns out tough later, simply adjust your "feel" the next time.

This is not Rocket Science and is not Hustler material.

Simple--

TIM

[Ron_L]

Originally Posted by Bludawg

BBQ RULES

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

Beef & Pork are different as is each Butt and each Brisket. I find those that struggle with the "FEEL" of probe tender sometimes benefit from a" visual aide" Close your Eyes, clear your mind, Now think about That Hot Monkey Love when your Huck-a-Bucking with your woman..... Got IT?!? That's the "FEEL"!

He gets it. He even said that he wanted to go by feel. He wants to know when to start checking.

Viggysmalls, I've had briskets and buts that were done at 185, but that's a very small number. I typically start checking at 190 since the vast majority of briskets or butts that I've cooked are done at temps higher then this.

As far as what that feels like, we can try to describe it in a lot of ways, but when you nail it you'll know. It takes some practice, but if you feel resistance, it's probably not done.

[El Ropo]

just wanted to clarify that the new usda "safe to eat" temp for pork is 145. So when doing something like a pork loin (lean pork), you are better off pulling it off the pit at 140, then during the 30 min rest period, it will continue to rise in temp and be a perfect 145+ when sliced and served.

Brining will help keep lean pork moist when cooked to higher temps, but for the ultimate lean pork experience, ^that is what I do.

[viggysmalls]

Blu,

We're speaking the same language, brotha. I don't want to rely on internal temp to tell me when the cook is finished. I simply want to know what's the lowest internal temp pork/brisket usually begin changing consistency for the probe/feel test. That's all.

And thanks to everyone for the input. Sounds like 180 to 185 is the lowest number when I should (or could) begin noticing a difference in the probe, feel and bone/meat (pork) separation tests.

On the flip side, it sounds like 210 is the ceiling, huh? I'm only asking because I've overdone a few pieces of meat relying solely on feel (like yesterday's pork butt). Without having someone in person teaching me "this is how it should feel/probe," I'm hoping to rely on a range of temperatures, albeit rough, to guide me as I learn these traditional methods.

[Bludawg]

I don't use a thermo I poke briskets with my finger if it feel like a MED Well steak at 300 this is 4-5 hrs, I roll it in BP and continue to go until it probes tender usually 2-3 hrs later.
Butts when I see pull back on the bone I know it is getting close and I poke it with my finger to see if it is getting loose. When the bone wiggles freely while twisting, it's done.

[captndan]

Ever see a grill chef put his pinky on a rib eye?