Usually in beef ribs or pork ribs, you can do the 3-2-1 method and guarantee some fall of the bone tender ribs. What I see is that most people here who smoke lamb cutlets or ribs only take it to 135-145 IT.
Can I take the temp up to ~200 and pull the meat?
Or does it not have enough fat?
So basically my question is, Why do some cuts of lamb are smoked/cooked up to a certain temperature like steaks and some lamb cuts are smoked up to ~200 and then pulled. How do I identify which is which.
I started wondering about this when I smoked a lamb shank just a hours ago, I treated it like a brisket and removed at at 190f. It was very tough and wasn't tender at all. I was confused, was I supposed to pull at much earlier or leave it till 200?
I also started to wonder how they do whole lamb BBQ. How do they know which parts need which time and temp so they get good tenderness all around?
Thanks for the help in advance
Can I take the temp up to ~200 and pull the meat?
Or does it not have enough fat?
So basically my question is, Why do some cuts of lamb are smoked/cooked up to a certain temperature like steaks and some lamb cuts are smoked up to ~200 and then pulled. How do I identify which is which.
I started wondering about this when I smoked a lamb shank just a hours ago, I treated it like a brisket and removed at at 190f. It was very tough and wasn't tender at all. I was confused, was I supposed to pull at much earlier or leave it till 200?
I also started to wonder how they do whole lamb BBQ. How do they know which parts need which time and temp so they get good tenderness all around?
Thanks for the help in advance