Temp??
- Thread starter Jim J.M.
- Start date
Tim (the grillaholic)
TVWBB Super Fan
Jim, I will use A pork butt as an example. Some say it is done at 180, while others say it is done at 195. A target temp is just that, a target to reach. A test for feeling tenderness will not vary. If it is done, you will know it. (like sticking a toothpick into a cake) When I cook a Butt, I will let it smoke until it reaches a temp of 185. (only touching the meat to flip it over at the 4hr mark) When it reaches 185/190, I will begin testing for tenderness with a the temp probe. For me, the temp is a guide. checking for tenderness is how I tell if the meat is finished on the smoker.
I hope I haven't rambled too much, and I hope this helps,
Tim
I hope I haven't rambled too much, and I hope this helps,
Tim
K Kruger
TVWBB 1-Star Olympian
When tough meats (ribs, brisket, butt, chuck) are cooked to a point that they are tender they will feel tender. A probe inserted between the ribs bones will go in effortlessly; into the middle of the flat of a brisket will go in with little to no resistance; ditto for butt and chuck.
A temp won't tell you the meat is tender. A specific temp reading might correlate with tender but it is no guarantee - and might not be valid at all.
Tenderness comes from sufficient time relative to cooktemp relative to the cut of meat being cooked. Any of these elements can vary and thus cause the others to vary. Internal temp does not cause tenderness. Time relative to cooking temp relative to meat type does. Meat can become tender and be at a rather wide range of internal temp.
A temp won't tell you the meat is tender. A specific temp reading might correlate with tender but it is no guarantee - and might not be valid at all.
Tenderness comes from sufficient time relative to cooktemp relative to the cut of meat being cooked. Any of these elements can vary and thus cause the others to vary. Internal temp does not cause tenderness. Time relative to cooking temp relative to meat type does. Meat can become tender and be at a rather wide range of internal temp.
John Campo
New member
I go by feel mostly, using temp. as a guide for when to start looking for that "feel".
Take my last BB smoke for instance...due to colder nighttime temps (25ish) and a slight breeze which was not there when I went to bed, I extended my cook time significantly. 20 hours later, I was only at 182, but, I decided to pull them anyway. Let them rest for 45 minutes and as soon as I started pulling them I knew I had made the right call...pork was incredible moist and pulled easily!
That said, you have to do a few cooks to get a feel for the meat, the smoker, and your environment. Remember, you are dealing with fire and air, both of which vary according to where you live and the climate therein.
Get your smoke one and do not be afraid to think "outside the box".
Take my last BB smoke for instance...due to colder nighttime temps (25ish) and a slight breeze which was not there when I went to bed, I extended my cook time significantly. 20 hours later, I was only at 182, but, I decided to pull them anyway. Let them rest for 45 minutes and as soon as I started pulling them I knew I had made the right call...pork was incredible moist and pulled easily!
That said, you have to do a few cooks to get a feel for the meat, the smoker, and your environment. Remember, you are dealing with fire and air, both of which vary according to where you live and the climate therein.
Get your smoke one and do not be afraid to think "outside the box".
MKEvenson
TVWBB Wizard
Jim, in cooking, the end result is the goal and the methods by various cooks may differ. I personally agree with the previous posters. There are many "experienced cooks" who will tell you to cook to a specific temp. I advise that you decide which works best for you. Try a piece of meat to the tend point of your desired temp. Let it rest and cut . Taste, is it tender and done to your liking? If so great. Next cook till tender by touch or probe insertion. Is it done to your satisfaction? If so great. There are many cooks who will cook a steak and can tell to if it is rare, med or well simply by the touch of their finger. This is an acquired skill. Part of the fun in learning to cook is figuring these things out from experience.
Mark
Mark
MKEvenson
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim J.M.:
I have read alot of threads and I am a litte confused when coming to an end of a cook some say check the temp and others say go by feel. How do you know which one to use? </div></BLOCKQUOTE>
Jim, in cooking, the end result is the goal and the methods by various cooks may differ. I personally agree with the previous posters. There are many "experienced cooks" who will tell you to cook to a specific temp. I advise that you decide which works best for you. Try a piece of meat to the end point of your desired temp. Let it rest and cut . Taste, is it tender and done to your liking? If so great. Next cook till tender by touch or probe insertion. Is it done to your satisfaction? If so great. There are many cooks who will cook a steak and can tell to if it is rare, med or well simply by the touch of their finger. This is an acquired skill. Part of the fun in learning to cook is figuring these things out from experience.
Mark
I have read alot of threads and I am a litte confused when coming to an end of a cook some say check the temp and others say go by feel. How do you know which one to use? </div></BLOCKQUOTE>
Jim, in cooking, the end result is the goal and the methods by various cooks may differ. I personally agree with the previous posters. There are many "experienced cooks" who will tell you to cook to a specific temp. I advise that you decide which works best for you. Try a piece of meat to the end point of your desired temp. Let it rest and cut . Taste, is it tender and done to your liking? If so great. Next cook till tender by touch or probe insertion. Is it done to your satisfaction? If so great. There are many cooks who will cook a steak and can tell to if it is rare, med or well simply by the touch of their finger. This is an acquired skill. Part of the fun in learning to cook is figuring these things out from experience.
Mark