bearnakedbbq
Knows what a fatty is.
- Joined
- Sep 21, 2010
- Location
- Anchorage Alaska
I took (3) BBQ classes this winter and was just reviewed a few notes and noticed each class had different internal temperatures when to remove the food.
For example one said to remove the ribs around 212 and one said around 165. That is a big window.
Also one said 185 for sliced pork and 205 for pulled, where another said 200 for sliced and 210 for pulled.
Chicken was another one 165 for one and 180 for another.
Can you help a brother out? What temps are you :”professionals” taking the food off?
If you don’t want to give me the exact temp (secret) how about telling me higher or lower.
Brisket - 200 to 205
Pork Butt – 200
Chicken 175
Ribs 200
I know it is done when it is done, but I guess I should be asking at what temp do you really start paying attention to your food.
Thanks
troy
For example one said to remove the ribs around 212 and one said around 165. That is a big window.
Also one said 185 for sliced pork and 205 for pulled, where another said 200 for sliced and 210 for pulled.
Chicken was another one 165 for one and 180 for another.
Can you help a brother out? What temps are you :”professionals” taking the food off?
If you don’t want to give me the exact temp (secret) how about telling me higher or lower.
Brisket - 200 to 205
Pork Butt – 200
Chicken 175
Ribs 200
I know it is done when it is done, but I guess I should be asking at what temp do you really start paying attention to your food.
Thanks
troy