J
JamesTX
Guest
He may pull it at 170 on his thermometer, which could be off by 20.
Or, he may be using tenderizer in his rub?
Or, he may be using tenderizer in his rub?
He may pull it at 170 on his thermometer, which could be off by 20.
Or, he may be using tenderizer in his rub?
If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
Is this wagyu beef? Is his thermo off? Does he "pull it off at 170" and put it in an oven? Does he slice it very thin?
170 does not make a lot of sense to me unless there is something "non standard" going on.
Okay, I'm ready to be flamed....
Only thing non standard is the cook.
The answer to everything else was "no"
Thanks all for your input.
Just wanted to confirm that I wasn't completely crazy.
Just wanted to confirm that I wasn't completely crazy.
woah woah woah -- nobody said THAT!
You may still be completely crazy. We just confirmed that your friend doesn't know how to smoke.
:wink::biggrin:
Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.
I cook to 160-165. Wrap in foil. Cook to 185-190 for KCBS contests and cooler for an hour or two. For IBCA or at home I cook to 195-200 before coolering.