krj
Smoking Fanatic
- Mar 23, 2009
- 436
- 325
SO now I have to buy a metal warming cabinet. Gotcha.
I know it's on my list of equipment to buy, but I'm starting to build a food truck/mobile kitchen to have a dedicated workspace for business.
SO now I have to buy a metal warming cabinet. Gotcha.
I know it's on my list of equipment to buy, but I'm starting to build a food truck/mobile kitchen to have a dedicated workspace for business.
I humbly disagree about cooking to temperature.Franklin? What does he know about brisket? LOL! I think he has some pretty good/informative YouTube videos.
If there's one thing I've leaned about any kind of cooking is if you cook to temperature you're never wrong.
Not caring if it's sacrilegious or not, I always separate the flat and point prior to smoking since they finish at different times.
I'll take "delicious" over "sacrilegious" any day of the week.
I've yet to use the "pink paper", but with the Amazon gift card I got from the kids at Christmas I've been considering to buy a roll...the 24", not the 18".
I humbly disagree about cooking to temperature.
I too was steadfast to temps but my results improved when I adopted the."probe tender" ideology.
Prior to that I had no real consiatancy...
A butt cooked to 203° one time would be perfect, the next off a bit...
Not true probing for tenderness...
Texture, moisture and pullability (is that even a word...lol) are much more constant...
With briskets I've found some to be perfect at 203 and some a bit tough (A BIT)...again not true if you probe...
I use IT a a gauge as to when to start paying close attention probing...
My IT target is 185° on briskets and buttsthen probe till done.
I'm absolutely in agreement with "go with what you know" or what works...I hear you, but...we all get what we get and use what works for us. FWIW, I take my butts and briskets to 207F and let them sit at least 3 hours. No complaints yet...
That's why I probe now...since I started probing for tenderness to judge doneness my results have improved drastically and I'm never under cooked...Do what you want but remember pulling brisket too early is the classic fail. Brisket is unique in that overdone is better than underdone.
To add to the above, I have never experienced that "mushy" meat (at 207F) that some people have mentioned.
In the beginning (being a newbie smoker), I was concerned about overcooking. I tried the rest at 1, 2, and 3 hours and 3 seems like the magic number to me. I think the longer 3 hour rest gives the meat time to stabilize itself.
IMO, 12 hours at 165F while slowly coming down from 203...is still cooking.