Need help brain fart

B

backporchbbq

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• Feb 28, 2009

• #1

I haven't bbq'd since October. What do I want the internal temps of brisket and pulled pork to be. My friend dad and I are cooking 3 butts and 3 briskets. Advice?

Thanks in advance

 

Trucky1008

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• Feb 28, 2009

• #2

PP I go 190-195 and brisky 195-205. But I wouldn't go soley on temp. Probe the meat and its' done when your probe slides in the meat like butta!

 

B

backporchbbq

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• Feb 28, 2009

• #3

Thanks

I know no pics didn't happen. I have to get a cable to get my pics from my camera. Lost the cable. As soon as I get that I will get the pics posted.

 

zydecopaws

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• Feb 28, 2009

• #4

My advice? BBQ more often... :wink:

 

big brother smoke

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• Feb 28, 2009

• #5

zydecopaws said:

My advice? BBQ more often... :wink:

Click to expand...

Yup, I agree with this statement :biggrin:

 

MilitantSquatter

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• Feb 28, 2009

• #6

Trucky1008 said:

PP I go 190-195 and brisky 195-205. But I wouldn't go soley on temp. Probe the meat and its' done when your probe slides in the meat like butta!

Click to expand...

I agree on the probe test but from a temp guideline range, I'd go opposite..

PP - 195 to 205
Brisket - 190-195