What went wrong with this shoulder?

[fwdiii]

Great save...looks delicious!! Yes..205 is the target temp, probe tender and bone pulls out easily and cleanly!

 

[JEStucker]

Awesome save, looks amazing!

 

[RacrX]

Great save...looks delicious!! Yes..205 is the target temp, probe tender and bone pulls out easily and cleanly!

Totally explains why my pulled pork was hit or miss. Thanks everyone!

 

[Porcine Perfection]

Only use temps as a guide. It is done when it probes like going in warm butter. !

 

[SmokeRingsMatter]

Only use temps as a guide. It is done when it probes like going in warm butter. !

I really hate this example. Another one is "peanut butter". These are terrible examples because there is a very short window in which this method goes from perfect, to over done, dry sawdust on a cutting board.


Apparently someone took offense to my post ( not mentioning names) Anyway, im sorry i didn't provide a "better" way to tell how meat is done.


I personally use Time+Temp to tell. I am just going to use sous vide charts as its was easier to google, but providing your IT probe is within these guidelines the charts should apply.

Here is a good example for short ribs.



https://www.chefsteps.com/activities/beef-short-ribs-your-way


I am going to use Pork ribs for an example. First relative example.

So these internal temps along with the suggested time, the meat is done. I will dig up a chart on texture in a bit, as its not as easy to find as i thought. My appologies.

 

[Burnt at Both Endz]

I've seen everything now..............