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Unread 02-28-2009, 11:33 AM   #1
backporchbbq
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Default Need help brain fart

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
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Unread 02-28-2009, 11:36 AM   #2
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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!
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Unread 02-28-2009, 11:55 AM   #3
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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.
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Unread 02-28-2009, 08:11 PM   #4
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My advice? BBQ more often...
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Unread 02-28-2009, 08:13 PM   #5
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Quote:
Originally Posted by zydecopaws View Post
My advice? BBQ more often...

Yup, I agree with this statement
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Unread 02-28-2009, 08:16 PM   #6
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Quote:
Originally Posted by Trucky1008 View Post
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!

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

PP - 195 to 205
Brisket - 190-195
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