The BBQ BRETHREN FORUMS. - View Single Post

thirdeye · 07-10-2019, 12:27 PM

I know rules are rules, and the 140° is the "rule", but one school of thought is that with whole muscle meat, the surface is where most of the baddies live. If your internal was 133° the surface would have been higher. Now, how fast the surface took to get to 140° is anyone's guess.... so you made a safe call.

Did you happen to take a second temp on the 155° butt to make sure the 155° was not a false positive, like maybe you were in a fat pocket?

And regarding the 155° but, it took 7 hours to get there... how much longer did you cook it to get the tenderness you wanted?

Or like you thought maybe the pan was a heat sink or

07-10-2019, 12:27 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I know rules are rules, and the 140° is the "rule", but one school of thought is that with whole muscle meat, the surface is where most of the baddies live. If your internal was 133° the surface would have been higher. Now, how fast the surface took to get to 140° is anyone's guess.... so you made a safe call. Did you happen to take a second temp on the 155° butt to make sure the 155° was not a false positive, like maybe you were in a fat pocket? And regarding the 155° but, it took 7 hours to get there... how much longer did you cook it to get the tenderness you wanted? Or like you thought maybe the pan was a heat sink or __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln