It's a GUIDELINE not a Rule!

[chef jimmyj]

Most definitely. The Craziest customer I ever encountered!...JJ

 

[lautay]

Its much faster and easier to Ask your Question then Research the answer. So many do. That's ok, It keeps the members that answer the questions Sharp. I suspect that many more people find SMF and use the Search to get their answer. After awhile the Lurker realizes the comradeship of our members and Joins...JJ

(that's EXACTLY how I got suckered in 11 years ago! )

 

[lamar]

this should be posted every month.

 

[Cody_Mack]

Please note, I was not asking for temps..... i was more asking why the finished temps I see in meat smoking resources are higher than those you see when you just Google for "internal temp beef" and the data they show. I could see that there was a difference.... I just wondered what the reason was.

Bob, well said in bullet #2 in this Post: https://www.smokingmeatforums.com/threads/its-a-guideline-not-a-rule.295216/post-2201128

We all hear that "low and slow" is the key to a successful brisket, but that last trick that most don't know about is, keep cooking that rascal until IT is over 200, and you probe "tenderness" throughout!

Rick

 

[DaddyWayne]

Learning a ton. Thanks!

 

[DougE]

Learning a ton. Thanks!

Welcome, and the amount you can learn here at SMF is only dependent on how deeply you want to go into things. From basic smoking, to sausage making, curing your own bacon and hams, charcuterie, etc, etc, it's all here if you want to learn it.

 

[fleming]

Thanks for your nice informative post, which will be very helpful for all newbies like me.

 

[schlotz]

While Chef JimmyJ is no longer with us, his expert advice will live on SMF forever.

 

[BandCollector]

chef jimmy j. . . .Rest in Peace My Friend

 

[BandCollector]

chef jimmy j. . .Rest in Peace My Friend.

 

[Winterrider]

Amen

 

[JLeonard]

Even from the great beyond Chef is sharing his wisdom with us.
Thus post should be required reading for anyone getting into smoking meats!

Jim