jhuyser
Full Fledged Farker
- Joined
- Jan 14, 2013
- Location
- Oskaloosa, IA
At what temp do most of you like to pull your butts from the smoker and serve say within a 1/2 hours?
BBQ RULES FOR SUCCESS
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose.
Now who can argue with red text!
However very sound advice. Cooking by time will give you a rough estimate as to when it "might"be done. Cookers run hot. Cookers run cool. Cooking by temp gets you closer than time will. Usually at about 190, I start checking for touch. Cooking by feel is the best way to go.
Lots of good advice. It will hold in a cooler or wrapped in several towels for hours, so just aim to have it done about 2 hours before you wish to serve. That way you will be sure to have it ready when you wish.At what temp do most of you like to pull your butts from the smoker and serve say within a 1/2 hours?
i pull when bone pulls freely but usually between 195-205