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 05-26-2013, 10:16 AM   #1
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default Brisket temp question

If i pull my brisket at 170 how much will it rise in temp when resting? is that to early?
tx_hellraiser is offline   Reply With Quote


Unread 05-26-2013, 10:32 AM   #2
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: SW Michigan
Downloads: 0
Uploads: 0
Default

That's too early to pull. You will generally see around a 10 degree rise (give or take a few degrees) during the rest. And while temp alone can't tell you when the brisket is done, generally, it's going to higher than your projected 180 degree or so end product. Usually closer to the 190-200 range. But the probe test will tell you for sure when it's done.
marubozo is offline   Reply With Quote


Unread 05-26-2013, 10:35 AM   #3
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default

the probe test is hard for me to gage
tx_hellraiser is offline   Reply With Quote


Unread 05-26-2013, 10:41 AM   #4
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default

what temp to pull the pork shoulder?
tx_hellraiser is offline   Reply With Quote


Unread 05-26-2013, 10:44 AM   #5
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Shoulder and brisket are about the same for temp. 190-205 range. If your temp is there you will feel a noticeable difference in how the temp probe goes into the meat. It should feel like it is going into softened butter. Very easy and very little resistance. If the shoulder has a bone, the bone should pull out easily from the shoulder. It is a built in "pop-up timer."
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Unread 05-26-2013, 10:46 AM   #6
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: SW Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tx_hellraiser View Post
what temp to pull the pork shoulder?
When the bone pulls away easily, which in my experience is usually around 195 or so. If I take temps, usually it's between 190-200 at the time they are pulled.
marubozo is offline   Reply With Quote


Unread 05-26-2013, 10:56 AM   #7
boiler93
Full Fledged Farker

 
boiler93's Avatar
 
Join Date: 03-30-13
Location: Lake City, FL
Downloads: 0
Uploads: 0
Default

My three butts hit 206 on smoker before i pulled them and placed in cooler for 1.5 hour and then pulling. It was the talk of the party. Every piece of meat is different so IT are not as accurate as probing.
__________________
48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work
boiler93 is offline   Reply With Quote


Unread 05-26-2013, 11:02 AM   #8
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

This is all you need to Know!!!!!!!!

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.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


1 members found this post helpful.
Unread 05-26-2013, 12:39 PM   #9
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

Tell em Bludawg!!!!
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider 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 01:02 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.
no new posts