target temps and times for meat??

trekmstr · 08-23-2009, 08:34 AM

when you are compeating, what are the target temps you are looking for before you foil and or remove meat from smoker to put into cambro''s or coolers?? and how long do you hold at that temp before removing?

Ron_L · 08-23-2009, 09:12 AM

I foil for color rather than temp. I check the big cuts when I wake up and watch for the bark color that I want. Typically the internal temp on the butts is in the 160s and the briskets are in the 170s but I worry more about the color than the temp.

For the big cuts I hold them for as long as it takes :) Because I am cooking on one FEC I want them out of the cooker as early as possible so I have room for the other stuff. At a "normal" comp mine are out of the cooker and resting by 9:00 - 10:00 on Saturday morning. This week I had one butt that stuck in the plateau forever I had to work around it for a couple of hours.

JD McGee · 08-23-2009, 09:46 AM

We shoot for 160 on our butts and briskies before foiling...pull and cooler at 180 ish...for the butts...190 ish on the briskets...

The_Kapn · 08-23-2009, 04:54 PM

I use the same times and temps at a comp as I do at home.

TIM

08-23-2009, 08:34 AM	#1
trekmstr Full Fledged Farker Join Date: 02-21-09 Location: Wausau, Wi Downloads: 0 Uploads: 0	target temps and times for meat?? when you are compeating, what are the target temps you are looking for before you foil and or remove meat from smoker to put into cambro''s or coolers?? and how long do you hold at that temp before removing? __________________ KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far)

08-23-2009, 09:12 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I foil for color rather than temp. I check the big cuts when I wake up and watch for the bark color that I want. Typically the internal temp on the butts is in the 160s and the briskets are in the 170s but I worry more about the color than the temp. For the big cuts I hold them for as long as it takes :) Because I am cooking on one FEC I want them out of the cooker as early as possible so I have room for the other stuff. At a "normal" comp mine are out of the cooker and resting by 9:00 - 10:00 on Saturday morning. This week I had one butt that stuck in the plateau forever I had to work around it for a couple of hours. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-23-2009, 09:46 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	We shoot for 160 on our butts and briskies before foiling...pull and cooler at 180 ish...for the butts...190 ish on the briskets... __________________ Wine Country "Q" Competition BBQ

08-23-2009, 04:54 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I use the same times and temps at a comp as I do at home. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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