LiveSimple
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- Joined
- May 1, 2010
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Hey guys. I've had a little trouble with meat temps lately. Here are a few of my questions.
1. What meat thermometer would you recommend?
2. Where do you take temps on butts, brisket and ribs?
3. I've had a couple of times lately where I get different readings in different parts of a meat. Which reading do I chose. For example if I want brisket at 190. Which part if the brisket should be 190? Same for pork. Should which part of the pork should be 203.
4. Finally (I know there will be preference here, but what are your ideal temps for sliced brisket, pulled butts, and competition ribs?
1. What meat thermometer would you recommend?
2. Where do you take temps on butts, brisket and ribs?
3. I've had a couple of times lately where I get different readings in different parts of a meat. Which reading do I chose. For example if I want brisket at 190. Which part if the brisket should be 190? Same for pork. Should which part of the pork should be 203.
4. Finally (I know there will be preference here, but what are your ideal temps for sliced brisket, pulled butts, and competition ribs?