Need help brain fart

B

backporchbbq

Guest

• 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

is Blowin Smoke!

Joined

May 26, 2008

Location

Omaha, NE

• 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

Guest

• 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

Babbling Farker

Joined

Jan 15, 2009

Location

Battle Ground, WA

• Feb 28, 2009

• #4

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

 

big brother smoke

somebody shut me the fark up.

Joined

May 3, 2006

Location

Ventura, CA

• Feb 28, 2009

• #5

zydecopaws said:

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

Click to expand...

Yup, I agree with this statement :biggrin:

 

MilitantSquatter

Moderator

Joined

Sep 17, 2005

Location

Mooresville, NC

• 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