Most of your pork stuff is tough as shit.Originally Posted by Palmetto Bug
Black Duck
Most of your pork stuff is tough as shit.
Senior Member
crazy the difference between 192 and 199 or 200
Senior Member
It is not so much the temp as the tenderness. The connective tissue that can make a brisket tough does not start breaking down till around 195 to 200. Around that internal temp start checking for doneness by poking with temp probe, If you have any more resistance than a knife through warm butter it is not done. Don't mistake the bark for meat not being done.
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Bipartisan usually means that a larger-than-usual deception is being carried out. —George Carlin
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Banned
i was just giving a number...not a specific one....
I cooked a 15lber over the weekend. its just too damn big for my grill....
Ugh. Stupid people piss me off.
Banned
the fuck he is
Ugh. Stupid people piss me off.
Senior Member
I will holler.
Moderator
Because it’s a BGE and not a pellet grill. Keep up. Dumbass.
Senior Member
I take my brisket off at 195 as it still keeps cooking for awhile after coming off the smoker.
200 to 225 melts in your mouth on the fatty portion and makes the lean side slice perfectly
Senior Member
We did a big picnic for Christmas, some was pulled some was sliced some was chopped. It doesn't get much better.
Senior Member
Cali- I am sure you know but don't trust the built in temp probe that comes with the grill.
Senior Member
I can't recall ever having you over for it and the fact you thought it was tough confirms you haven't.
Senior Member
I pull full packer briskets at 203 and drop them into a cooler to rest
Senior Member
I'm no brisket pro by a long shot and have been a low and slow fan for a while . Salt, black pepper and some garlic powder, 225* until internal temp 160-165 wrap an let go until internal temp 200+ and let it rest in a cooler at least 45 mins. The last 17 lb. one I did took forever , close to 18hrs and I don't want to go thru all that again so I've been looking into some high temp options like 325-350*, supposedly cuts the time down to 6-7 hrs for one that size . There's a fair amount of information from several BBQ gurus on the internet and I think I'm gonna try it this weekend.
Senior Member
Bruh...lol
Senior Member
Try getting your pork or brisket to 200 and you will thank him later. I’m sure they taste fine at 165 but bringing any tough connective tissue to 200 breaks it down and during the rest puts moisture and flavor back in to the meat
In case you didn't know
Got to ask, Why yall cook for ever the toughest meat on a cow for ever? Just don't get it. Give me a HOG and I would get it. Think this is a Yuppie deal. They out there.
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Moderator
If pork tasted like beef...nevermind
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
Moderator
You've obviously never eaten a good rendered, fatty point off a proper brisket!
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
Senior Member
A big ole pile of burnt ends is the ticket.
Senior Member
From a guy that's been doing it a LONG time. (not me, but I know it's spot on)
Rub or marinate. (Allegro)
Cook @ 225*-230*
Don't even look at it until 7hrs!
Wrap @ 180* (peach paper with pan)
Done when the probe goes in like butter. (no specific temp)
Last edited by Tha Dick; 12-29-2020 at 07:14 AM.
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