Uncle Buds BBQ
is one Smokin' Farker
- Joined
- May 4, 2009
- Location
- Marietta...
Any competitor want to share the temp they pull at when cooking hot and fast?
I did my first HnF cook this past weekend. Cooking on a Backwoods Party G2 and took the temp up to 325. It floated up to 400 for a while and then settled down to the 325-350 range.
Put on a Walmart 11lb brisket and 2 9lb butts. Internal temp on all 3 went to 200-205 range in 4 hours. Let them rest for 2 hours before slicing and pulling.
Both were under cooked. The brisket probed like butter in about 75% of the flat and the butts bone wiggled but felt a little tight.
I have heard that you need to take the finish temp higher when cooking HnF but how high? When I cook low and slow my beef and pork can turn to mush at 205 degrees.
Oh, and I let them both vent all of steam before they rested in the cambo for 2 hours. Left the temp probes in and the internal never increased but decreased.
Thanks for any input.
I did my first HnF cook this past weekend. Cooking on a Backwoods Party G2 and took the temp up to 325. It floated up to 400 for a while and then settled down to the 325-350 range.
Put on a Walmart 11lb brisket and 2 9lb butts. Internal temp on all 3 went to 200-205 range in 4 hours. Let them rest for 2 hours before slicing and pulling.
Both were under cooked. The brisket probed like butter in about 75% of the flat and the butts bone wiggled but felt a little tight.
I have heard that you need to take the finish temp higher when cooking HnF but how high? When I cook low and slow my beef and pork can turn to mush at 205 degrees.
Oh, and I let them both vent all of steam before they rested in the cambo for 2 hours. Left the temp probes in and the internal never increased but decreased.
Thanks for any input.