Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Cooking to TEMP NOT Time.

Reply
 
LinkBack Thread Tools
Old 01-14-2011, 07:18 PM   #21
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 6,600
Liked 207 Times on 182 Posts
Likes Given: 366

Default

Quote:
Originally Posted by cheezydemon3 View Post
Dough in at 203f and I will come kill you if the typhoon doesn't.
i store my grain at -200 F, so douging in at 203 gives me my rest temp....

tee hee!
__________________
motobrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2011, 07:44 PM   #22
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,822
Liked 1577 Times on 1192 Posts
Likes Given: 2830

Default

I stand corrected.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 03:52 AM   #23
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,761
Liked 28 Times on 25 Posts

Default

Quote:
Originally Posted by cheezydemon3 View Post
If making BBQ, then yes, it is measured in hours. You go past "just cooked" into the realm of still delicious, but falling off the bone.
Being a Pro BBQ'er I disagree. Everything is cooked to temperature except ribs in the world of competition BBQ. Ribs are done by sight and feel. Since falling of the bone ribs are marked down in score we make sure that the meat has pulled back from the bone about 1/4" and if we grab the rack by one end the rack should bend 90* without meat separating from any bones. In competition, we are looking for a bite that easily separates from the bone without taking any other meat with it. That is the test for perfect doneness. Falling off the bone is considered overcooked and the scores are marked down.
__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2011, 01:47 PM   #24
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,822
Liked 1577 Times on 1192 Posts
Likes Given: 2830

Default

Quote:
Originally Posted by Sawdustguy View Post
Being a Pro BBQ'er I disagree. Everything is cooked to temperature except ribs in the world of competition BBQ. Ribs are done by sight and feel. Since falling of the bone ribs are marked down in score we make sure that the meat has pulled back from the bone about 1/4" and if we grab the rack by one end the rack should bend 90* without meat separating from any bones. In competition, we are looking for a bite that easily separates from the bone without taking any other meat with it. That is the test for perfect doneness. Falling off the bone is considered overcooked and the scores are marked down.
Agreed that ribs are a different animal. Thanks for your pro input!

What temp is a pork butt cooked to for pulled bbq?

When I say "pork" I am referring to a loin or chops, admittedly, almost a different animal from the shoulder.

When I grill, smoke, or bake a whole loin, my digital thermometer is in it, and when it is perfect, it is still ever so slightly pink.

When I smoke a butt, I smoke it low for 4 hours or so, and then oven or crock pot until falling apart. (with 3 kids, I can't babysit the butt for 12 hours)
__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2011, 02:46 PM   #25
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,794
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Quote:
Originally Posted by cheezydemon3 View Post
What temp is a pork butt cooked to for pulled bbq?
I am going to pull a revvy.


Quote:
Originally Posted by dataz722 View Post
Also, with bbq it really isn't temp as much as it is feel too. Some butts for example will be done at 185-190 while some others need close to 205.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2011, 03:28 PM   #26
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,822
Liked 1577 Times on 1192 Posts
Likes Given: 2830

Default

Thank you lt DATA!!

A little emberrassing since I started this mess of a thread, but it is now in zombie state...

meaning: It died some time ago, but has been reanimated for some reason and I had failed to re-read all of it to refresh my memory.

Thanks for your star trek like memory, that will be all.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2011, 03:34 PM   #27
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,794
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Quote:
Originally Posted by cheezydemon3 View Post
Thank you lt DATA!!
No, thank you! My first time being able to "do a revvy"




Seriously though, it has gotten to the point that if all the butts I am cooking at the roughly the same size I will only stick a thermo in one of them. That is enough to let me know roughly when I need to start checking them and it is rare that they are all ready at the same time.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 12:44 AM   #28
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,822
Liked 1577 Times on 1192 Posts
Likes Given: 2830

Default

Is that sanctioned by the captain?

The day I cook more than 1 butt at a time will be a great day indeed.

My kids will eat ribs, but no pulled bbq. If I am showing off for a crowd, I do ribs.


I wonder though.........some need 205, but some 195....??????????

Doesn't that suggest that time, not temp is the factor?

Fast cook any pork to 205 and it will be rubber.

I am skeptical.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 01:25 PM   #29
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,794
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Quote:
Originally Posted by cheezydemon3 View Post
Is that sanctioned by the captain?

The day I cook more than 1 butt at a time will be a great day indeed.

My kids will eat ribs, but no pulled bbq. If I am showing off for a crowd, I do ribs.


I wonder though.........some need 205, but some 195....??????????

Doesn't that suggest that time, not temp is the factor?

Fast cook any pork to 205 and it will be rubber.

I am skeptical.

It as to do with the amount of each of the different connective tissues in each inndividual butt. If you cook it at 350-400 degrees and take it that high it won't be rubber, it will be charcoal. But do it at 225-250 over the course of 12-18 hours and it is pure bliss. You don't cook them by time or temp, you do it by feel. Similar to the way that you should cook a steak.

When you are able to take something, I use a bamboo skewer, and poke it into the butt and it just goes in like warm butter then you know it is done. Every butt is different though as far as the temp at which this happens.

If you cook all of your butts to 185 or 195 or whatever, it isn't going to be ruined or terrible, just not as good and tender and juicy as it could be.





Starting with the next time I make some butts I won't make anything less than a case which is usually 6 or 7 butts. It is a lot of time and effort to make pulled pork. The thing is though it doesn't take too much more time or effort to make 70 pounds than it does to make 8 pounds. The stuff also freezes phenominally well.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 03:40 PM   #30
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,761
Liked 28 Times on 25 Posts

Default

If you don't want to use a thermometer when smoking a port butt get a bone-in butt. Cook it until the bone turns easily and it can slide out of the butt real easy. At that point it is done.

__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools




Newest Threads