I’ve been smoking some things for friends who have a loved one in the hospital and don’t have much time to cook right now. I smoked a pork butt Friday and it went text book. At 203 F internal it was so tender that the probe really felt like it was going through soft butter. I smoked a brisket yesterday that illustrates why we can’t always go strictly by the temp. This was a beautiful choice certified angus brisket with plenty of marbling. I started checking for tenderness at 195 F internal. It was still very firm and tight. At what is the usual magic number of 203 it was still too firm in the thickest areas. At 205 I was beginning to wonder what was wrong. Then all at once at 208 it was just right. The probe slid in everywhere with no effort. There’s still some difference between cooking until they’re done and cooking until they’re ready.
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Amen brother. -
That is so true.Comment
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I agree. Probe tender and jiggles like jello = done.Comment
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Once a year I cook Certified Angus Briskets and I it is very rare for them things to hit probe tender at 203, but I don't like going above that. I just give a them a warmer rest, even better to cook ahead and chill and reheat. No idea why they behave that way.Comment
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If you live around east Texas it’s beautiful over there though it maters how far in east Texas. I’m from central Texas just about right in the middle of Texas though live in New Mexico. Most Texas locations are too expensive (living expenses) for the older retirees. I’d go dirt poor trying to pay my property taxes. LOL
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One thing for sure every piece of meat is different.Comment
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