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02-28-2009, 11:33 AM
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#1 |
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is one Smokin' Farker
  
Join Date: 02-28-08
Location: Phoenixville, PA
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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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Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org |
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02-28-2009, 11:36 AM
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#2 |
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is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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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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Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22' |
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02-28-2009, 11:55 AM
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#3 |
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is one Smokin' Farker
Join Date: 02-28-08
Location: Phoenixville, PA
Downloads: 0
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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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Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org |
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02-28-2009, 08:11 PM
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#4 |
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Babbling Farker
  Join Date: 01-14-09
Location: Battle Ground, WA
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My advice? BBQ more often...
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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02-28-2009, 08:13 PM
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#5 | |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Yup, I agree with this statement 
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Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers" 
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02-28-2009, 08:16 PM
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#6 | |
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Moderator
 
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
I agree on the probe test but from a temp guideline range, I'd go opposite.. PP - 195 to 205 Brisket - 190-195
__________________
Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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