perky182
Got Wood.
- Joined
- Jun 11, 2007
- Location
- Jacksonville, Fl
Let me start with, "No Pictures.":shock: Wife took the camera with her to New York so I have no Pron. I do have a question though. What do you guys suggest for a finishing sauce. Should I use a vinegar base ala pulled pork or should I go with a beef broth base? I like both flavors, just don't know how the vinegar sauce will be with the pulled beef. I do like a peppery vinegar sauce with my brisket though.
One more question. Even though I have maintained a cooking temp between 225-250 my internal temperature 2 hours in is already up to 150. I believe I read somewhere that chucks have a long plateau and take longer to cook than Butts? Is this correct? I'm starting to get concerned that it is going to be done way early.
One more question. Even though I have maintained a cooking temp between 225-250 my internal temperature 2 hours in is already up to 150. I believe I read somewhere that chucks have a long plateau and take longer to cook than Butts? Is this correct? I'm starting to get concerned that it is going to be done way early.