Pro advice - brisket & pork

Honestjbone · Jun 24, 2013

So everywhere I've read everyone talks about bringing "x" meat to "x" amount of tempature to pull.

Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled pork for the girlfriends parents.

Does the same consensus pertain to brisket as well? I plan on doing another one and bringing it to 210 in my WSM with tons of rub, more central texas style peppery rub.

WITH THAT SAID......what about injections?? I don't use water in the bowl-pan, would injecting brisket with a beef broth water solution benefit for moisture?

Also considering injecting the 2 pork butts I'm doing again this weekend with I don't know....some apple juice or Chris Lilly injection....maybe a little less on the salt though.

What's your guys takes on the following: injecting meat when no water pan is being used to help moisture

And, using Internal Temps as mear guidelines but making sure your meat is butter probe-jello like feel??

Bludawg · Jun 24, 2013

Honestjbone said:
So everywhere I've read everyone talks about bringing "x" meat to "x" amount of tempature to pull.

Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled pork for the girlfriends parents.

Does the same consensus pertain to brisket as well? I plan on doing another one and bringing it to 210 in my WSM with tons of rub, more central texas style peppery rub.

WITH THAT SAID......what about injections?? I don't use water in the bowl-pan, would injecting brisket with a beef broth water solution benefit for moisture?

Also considering injecting the 2 pork butts I'm doing again this weekend with I don't know....some apple juice or Chris Lilly injection....maybe a little less on the salt though.

What's your guys takes on the following: injecting meat when no water pan is being used to help moisture

And, using Internal Temps as mear guidelines but making sure your meat is butter probe-jello like feel??

Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled pork for the girlfriends parents.

Does the same consensus pertain to brisket as well? I plan on doing another one and bringing it to 210 in my WSM with tons of rub, more central texas style peppery rub.
BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

WITH THAT SAID......what about injections?? I don't use water in the bowl-pan, would injecting brisket with a beef broth water solution benefit for moisture?

The only reason to inject is to Alter the natural flavor.You can not ADD moisture with a water based injection as the meat cooks it tightens squeezing out the water. A moist juicy brisket is the result proper cooking so that the Collagen has melted. Everything that hunk of Bovine needs is Supplied by the Critter you just need to unlock it.

nostang88 · Jun 24, 2013

I cook briskets to 205 (1hr per pound at 265-275*) and ribs are done when I can see the seperation of bones and meat or you can wiggle the bones and the meat stays. Chicken I use a temp guage and then go another 15-20 minutes. (NEVER SERVE CHICKEN TO IN-LAWS) I inject chicken with a butter/italian dressing and i never have complaints.

Honestjbone · Jun 24, 2013

Makes perfect sense, thank you for your input sir

jmoney7269 · Jun 24, 2013

I was waiting for the bludawg post to BBQ fame and success. And it's true. Temp is a good guideline, but feel is the only thing that will get you great results every time.

ajstrider · Jun 24, 2013

Waiting for Bludawg too, I don't care what temperature things like brisket and pork butt is, it just has to be tender. So why would I call it done when it hits a certain temperature? Sure there is a general temperature range this occurs in, but the meat will throw in its own randomness with its internal fat content and such.

Honestjbone · Jun 24, 2013

That's what I'm saying ^^^ thank you guys!

Happy Monday!

ajstrider · Jun 24, 2013

I forgot to discuss injecting. I've injected once, it made a giant mess when I was doing it and the brisket wasn't up to my standards when it was done. So I never tried it again.

Pro advice - brisket & pork

Honestjbone

Is lookin for wood to cook with.

Bludawg

somebody shut me the fark up.

nostang88

Knows what a fatty is.

Honestjbone

Is lookin for wood to cook with.

jmoney7269

Guest

ajstrider

is Blowin Smoke!

Honestjbone

Is lookin for wood to cook with.

ajstrider

is Blowin Smoke!

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