Pops,It is entirely your preference! I do mine at 230° until the internal temp is 150°; then it is fully cooked and can be eaten as-is or heated, fried, baked, etc. These pieces took me from 8am to 1:30pm because they were fairly thin; Rob butterflied them to reduce thickness which was his preference; he ran the knife, I just advised him how to best maneuver around the bone to leave as much meat intact as possible but he did all the cutting, I am severely limited as to what I can either do or endure a/c fatique. Plus, he won't learn if I do it; every butt he does he learns more!
At 100° your meat is still considered 'raw' and would require cooking before it is edible, and pathogens can still be alive and well on it or in it.. At 135° it is considered 'partially cooked'; and still requires cooking to min. 146° internal for fully cooked, but is high enough to destroy pathogens. At 146° minimum internal it is fully cooked and can be eaten as-is or further cooked by any method. I take it to a minimum of 150° in the thickest parts just to be safe that it is definitely fully cooked; I don't want myself, my kids or their kids and friends getting sick from something I've produced, naturally. And, I'm their father. I don't trust them as far as I can throw them, either....
"Oh no, dad, I would never eat any without cooking it fully first..." (nom nom nom...) ... lol... know what I mean?! I've known them too long.. and they're still confessing some of the things they've pulled behind my back... at least the milder ones..., lol!
It is entirely your preference! I do mine at 230° until the internal temp is 150°; then it is fully cooked and can be eaten as-is or heated, fried, baked, etc. These pieces took me from 8am to 1:30pm because they were fairly thin; Rob butterflied them to reduce thickness which was his preference; he ran the knife, I just advised him how to best maneuver around the bone to leave as much meat intact as possible but he did all the cutting, I am severely limited as to what I can either do or endure a/c fatique. Plus, he won't learn if I do it; every butt he does he learns more!
At 100° your meat is still considered 'raw' and would require cooking before it is edible, and pathogens can still be alive and well on it or in it.. At 135° it is considered 'partially cooked'; and still requires cooking to min. 146° internal for fully cooked, but is high enough to destroy pathogens. At 146° minimum internal it is fully cooked and can be eaten as-is or further cooked by any method. I take it to a minimum of 150° in the thickest parts just to be safe that it is definitely fully cooked; I don't want myself, my kids or their kids and friends getting sick from something I've produced, naturally. And, I'm their father. I don't trust them as far as I can throw them, either....
"Oh no, dad, I would never eat any without cooking it fully first..." (nom nom nom...) ... lol... know what I mean?! I've known them too long.. and they're still confessing some of the things they've pulled behind my back... at least the milder ones..., lol!
Great Job Pops!
I've done it both ways, and prefer Cold Smoking
My 2 cents
Todd
Thanks Pops. I think you have one lucky son there. From the pics, it looks as if he is actually listening/learning from ya.Gotta be past the teenage years!!
Pops,
Where is this premium membership support link.............................. be glad to do my part but can't find it!