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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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Old 07-04-2020, 05:58 PM   #16
TOMMYD902688
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Location: Middletown, CT
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Pharp: I hear a lot about the probe test and I think I was too paranoid from my last experience to trust it and maybe tried playing it safe by staying in the 200 degree area. Something I deffinatly need to get used to and gain some experience. Solid advice. Interesting technique pulling early and holding for a longer period. I keep a log each time I cook. Will have to put a nite to try that. Would think holding for too long things would dry out tho?

JermoQ: I think your 100% right I'm my own worst critique. I cook a lot of food, not just smoking. I'm constantly chasing the "perfection" in all my recipes.
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Old 07-04-2020, 09:59 PM   #17
pharp
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Quote:
Originally Posted by TOMMYD902688 View Post
Pharp: I hear a lot about the probe test and I think I was too paranoid from my last experience to trust it and maybe tried playing it safe by staying in the 200 degree area. Something I deffinatly need to get used to and gain some experience. Solid advice. Interesting technique pulling early and holding for a longer period. I keep a log each time I cook. Will have to put a nite to try that. Would think holding for too long things would dry out tho?

JermoQ: I think your 100% right I'm my own worst critique. I cook a lot of food, not just smoking. I'm constantly chasing the "perfection" in all my recipes.
Either way that was a hell of a cook!
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Old 07-05-2020, 08:30 AM   #18
darita
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Nice cook! Looks good to me. Only thing I'd do is, use the temp to give you a starting point to start probing for tender at around 200*. After that, it's probe only, in the thick of the flat. Don't pull till that thick feels like butter. I like to wrap and hold in a cooler for at least a couple of hours, if possible.
All that said, I'm just a backyard smoker. The real experts here will guide you to a satisfying outcome. Nice job.
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