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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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09-27-2019, 09:30 AM | #17 |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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This and Burnt's advice are spot on. Wish I would have known this a long time ago. Would have saved me alot of frustration
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Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers |
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09-27-2019, 09:42 AM | #18 |
Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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Just a thought .....HOT meat really hot at 200 + wouldn't the fibers inside the meat be as "open" as gonna get , which would yeld a less resistant probing feel due to its HOT and fully open.
Then when hold it of course or goal is for meat to "pull back" close up and pull moister back into the meat , seems then the probe feel would be more resistant feel , due to meat fibers tighting back up. Just a thought .......seems plausible |
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10-01-2019, 03:08 PM | #19 |
On the road to being a farker
Join Date: 04-16-15
Location: Angier, NC
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I guess I accomplished something really hard then but seriously I did overcook in that it wanted to crumble apart on the edges and top. However, all my tenderness scores jumped from a couple 6 and 7s and 8s to 3 9s and 3 8s so definitely close to where I want. Thanks for the feedback.
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DoctorCueNC - MCBJ - 270 Smokers KC - Grilleye - Oakridge BBQ - B&B Charcoal |
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10-06-2019, 02:50 PM | #20 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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As a judge, I would say that this somewhat accurate. I have judged more brisket that pull-tested tough than I have that were overcooked. There have been a few overdone, but not too many.
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9 out of 10 cannibals agree...vegetarians taste better! |
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10-07-2019, 01:22 PM | #21 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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It can be done, trust me
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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10-07-2019, 02:09 PM | #22 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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What color thermapen are you using? If it isnt blue your numbers might be inaccurate
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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Thanks from:---> |
10-07-2019, 08:00 PM | #23 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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I said it’s really hard not impossible!
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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10-07-2019, 08:20 PM | #24 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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10-08-2019, 06:05 AM | #25 |
On the road to being a farker
Join Date: 04-16-15
Location: Angier, NC
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It’s blue
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DoctorCueNC - MCBJ - 270 Smokers KC - Grilleye - Oakridge BBQ - B&B Charcoal |
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Tags |
brisket, probe, resting, rubber, temp probe |
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