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 03-25-2014, 08:12 PM   #1
LiveSimple
Is lookin for wood to cook with.
 
Join Date: 05-01-10
Location: New Albany, IN
Downloads: 0
Uploads: 0
Default Thermometer and temp questions

Hey guys. I've had a little trouble with meat temps lately. Here are a few of my questions.
1. What meat thermometer would you recommend?
2. Where do you take temps on butts, brisket and ribs?
3. I've had a couple of times lately where I get different readings in different parts of a meat. Which reading do I chose. For example if I want brisket at 190. Which part if the brisket should be 190? Same for pork. Should which part of the pork should be 203.
4. Finally (I know there will be preference here, but what are your ideal temps for sliced brisket, pulled butts, and competition ribs?
LiveSimple is offline   Reply With Quote


Unread 03-25-2014, 08:54 PM   #2
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

Take the IT at the thickest part of meat, and not touching a bone.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Unread 03-25-2014, 09:25 PM   #3
64Driver
Full Fledged Farker

 
64Driver's Avatar
 
Join Date: 09-26-13
Location: Minneapolis, MN
Downloads: 0
Uploads: 0
Default

1. Maverick thermos seem to be pretty popular. Hasn't let me down yet...
2. Temps are taken at thickest part of the meat (for brisket, the thickest part of the flat). I don't temp ribs, use the bend test.
3. If I am getting different temps on the same piece of meat, I still go by what the thickest part of the meat reads.
4. Ideally brisket will be done when the temp probe goes in like as if it were going into butter. The temp when this happens can be different for every brisket, but if I had to put numbers to it, it's around the high 190's to low 200's. My pork is pretty much the same.

I am no expert though. Someone will chime in that has far more experience than me. But what I said has worked pretty well for my cooking.
64Driver is offline   Reply With Quote


Unread 03-25-2014, 09:42 PM   #4
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LiveSimple View Post
Hey guys. I've had a little trouble with meat temps lately. Here are a few of my questions.
1. What meat thermometer would you recommend? Any thing made by ThermoWorks,even their oven thermometers.
2. Where do you take temps on butts, brisket and ribs? I don't temp these three. I do use the "butter" test. When I do this I do it in the thickest part of the piece of meat. Brisket the point will feel done before the flat. You can separate them, but the point has so much fat that it will be fine if left on. As stated above the bend test for the ribs. You can use temp as a guide to check to see if things are done.
3. I've had a couple of times lately where I get different readings in different parts of a meat. Which reading do I chose. For example if I want brisket at 190. Which part if the brisket should be 190? Same for pork. Should which part of the pork should be 203. See above answer.
4. Finally (I know there will be preference here, but what are your ideal temps for sliced brisket, pulled butts, and competition ribs? There can really be no ideal temp because each piece of meat is different. Learning to cook by feel will give you the best results and you will be able to pull anything off the smoker before it reaches the stage where it will be over done. If this was easy everyone would be doing it and this site would not be here.
Good luck.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Tags
Temp, temperature, thermometer

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 12:37 AM.


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.