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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-21-2013, 07:58 AM | #1 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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Butt Temp
At what temp do most of you like to pull your butts from the smoker and serve say within a 1/2 hours?
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06-21-2013, 08:03 AM | #2 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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No temp...it's all by feel.
I start checking at 195 internal. I use my Thermopen to probe the butt in about 9 or 10 different spots. When it's like Jello, it's done. Wrap in cellophane and foil for 1-2 hours. Unwrap and squeeze out the renderings/liquid into the pan I'm pulling the pork in.
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06-21-2013, 08:05 AM | #3 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I start checking the bone wiggle at 190 degrees and I let it rest at least an hour in the cambro before pulling.
If the bone doesn't move freely I leave it on the smoker. |
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06-21-2013, 08:09 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yep. Every butt is different so you can't rely on temperature. Look for the bone to wiggle freely or for your probe to slide in with little resistance.
Then, wrap in foil and rest in a dry cooler to let the juices recirculate. I prefer at least two hours rest time.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-21-2013, 08:12 AM | #5 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Where's BluDawg when you need him?
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-21-2013, 08:16 AM | #6 |
is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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when I first started it was helpful to use a thermo and start checking doness around 190 it... Most of the time 200 plus or minus a few was right.... Over time you learn the feel... And don't worry about temp... 2hour rest is my sweet spot...
Got a 8 lb butt on right now cruising at 275 |
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06-21-2013, 08:28 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-21-2013, 08:35 AM | #8 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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200-210
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06-21-2013, 08:50 AM | #9 |
Knows what a fatty is.
Join Date: 06-18-13
Location: Greensboro, NC
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i pull when bone pulls freely but usually between 195-205
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06-21-2013, 09:04 AM | #10 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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Once mine gets to about 195 internal temp, I really use my thermapen to judge by sliding it in and out. When it goes through like butter, I know it is time to pull the meat off the smoker.
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06-21-2013, 09:44 AM | #11 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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I have pulled around 195-200 and have been happy with the results.
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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-21-2013, 09:52 AM | #12 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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I usually check mine at around 190 for doneness, then pulled and in a cooler to rest for one to two hrs.
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BWS Fatboy |
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06-21-2013, 10:04 AM | #13 |
Got Wood.
Join Date: 09-13-12
Location: Attleboro, MA
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[QUOTE=Bludawg;2523839]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. Now who can argue with red text! However very sound advice. Cooking by time will give you a rough estimate as to when it "might"be done. Cookers run hot. Cookers run cool. Cooking by temp gets you closer than time will. Usually at about 190, I start checking for touch. Cooking by feel is the best way to go.
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06-21-2013, 10:24 AM | #14 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Lots of good advice. It will hold in a cooler or wrapped in several towels for hours, so just aim to have it done about 2 hours before you wish to serve. That way you will be sure to have it ready when you wish.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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06-21-2013, 10:31 AM | #15 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Me too!
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