Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-04-2020, 05:58 PM | #16 |
Found some matches.
Join Date: 05-28-20
Location: Middletown, CT
Name/Nickname : Tom
|
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. |
|
07-04-2020, 09:59 PM | #17 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
|
Quote:
|
|
|
07-05-2020, 08:30 AM | #18 |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
|
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.
__________________
NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
|
Thread Tools | |
|
|