Steve Petrone
TVWBB Diamond Member
You mentioned in another answer that you cooked to temperature of meat almost to the exclusion of feel...would you expound?
Temps not texture
- Thread starter Steve Petrone
- Start date
Ray Lampe - Dr. BBQ
TVWBB Fan
I didn't mean to exclude feel. Sorry about that. I use a combination of appearance, time, feel, temp and knowledge of the days overall conditions to determine when a piece of meat is done.
For brisket the safest way to learn is by temp, but I can't stick a probe in without checking the feel, so that's always a factor. For me, butts and ribs are best judged by feel, and chicken by appearance and temp.
What I don't like is bullshitters declaring a fork to be the best way to check a brisket. That's an aquired skill and horrible advice for a beginner. What it results in is a poor guy feeling like he has to only use a fork, and then ruining a brisket. If that guy had stuck a thermometer in that brisket the other day and took it off at 190-200, he would have had a decent dinner, instead of describing it as leather.
For brisket the safest way to learn is by temp, but I can't stick a probe in without checking the feel, so that's always a factor. For me, butts and ribs are best judged by feel, and chicken by appearance and temp.
What I don't like is bullshitters declaring a fork to be the best way to check a brisket. That's an aquired skill and horrible advice for a beginner. What it results in is a poor guy feeling like he has to only use a fork, and then ruining a brisket. If that guy had stuck a thermometer in that brisket the other day and took it off at 190-200, he would have had a decent dinner, instead of describing it as leather.