ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-15-2013, 02:18 PM   #16
rifraf
On the road to being a farker
 
rifraf's Avatar
 
Join Date: 08-31-12
Location: Fort Wayne IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.

There is a method to this madness once the collagen has broken down the meat looses it's grip on the bone. Moist & delicious Pork is the result.
^^^^^ Best advice any one can give you right there. Let the smoker settle in where it wants to ride any where between 240-290 and let it do its thing. The meet is done when its done. When it probes like budda.

Quote:
Originally Posted by Hometruckin View Post
The only meat with a built in pop out timer. When the bone pulls out clean...she's done!
What are you saying, that the buttons in the turkeys don't work? lol
__________________
HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS,
rifraf is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:52 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.