I have been reading through the forums, and keep hearing you guyz talking about "pulling" larger items such as shoulder and brisket around 200 or 205 degrees. Are you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?
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Originally posted by massive meat pipe View PostI have been reading through the forums, and keep hearing you guyz talking about "pulling" larger items such as shoulder and brisket around 200 or 205 degrees. Are you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?
If you want to "pull" pork, then you want an internal meat temp of around 200 degrees. Then you "take" it out of the smoker.S-M Misfit #16
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Originally posted by RowdyRay View PostI believe they were referring to pulled pork. Also known as shredded, not sliced.
If you want to "pull" pork, then you want an internal meat temp of around 200 degrees. Then you "take" it out of the smoker.
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Originally posted by massive meat pipe View PostIs that for all pork? Ribbs and such? Or just the big chuncks?
For instance look at Green Horn's rump roast. http://www.smoked-meat.com/forum/showthread.php?t=4090 He took it to an internal temp of 150 and sliced it. If he left it in until 200 he could "pull" or shred it. Same chunk of meat, just a different way to serve it.Last edited by RowdyRay; 09-02-2009, 11:01 PM.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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Originally posted by massive meat pipe View PostAre you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?
The meat is "done" at a lower temp meaning it is cooked and safe to eat. But if you want "melt in your mouth" tender, then take it up to the higher temp and let is rest a while.Last edited by wutang; 09-03-2009, 01:36 PM.KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -Shihan
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Originally posted by massive meat pipe View PostSo, what temp do you guyz and ladies take your ribbs off at?
On ribs, its more of feel than temp. Smoking Baby Backs you are looking at 4-5 hours depending on your pit temps..
Spares will take a bit longer..
Some say Ribs are the hardest to master..
Originally posted by massive meat pipe View PostAnd while were at it, I do not have one of those "remote digital temp gauge things", I have just been using the one you stick in. Which one do you think I should get?
I use a Maverick ET-73.. I really like it maybe one of the most popular on the market..Ken
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It is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.
Originally posted by massive meat pipe View PostSo, what temp do you guyz and ladies take your ribbs off at?
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Originally posted by Texas-Hunter View PostOn ribs, its more of feel than temp. Smoking Baby Backs you are looking at 4-5 hours depending on your pit temps..
Spares will take a bit longer..
Some say Ribs are the hardest to master..
I use a Maverick ET-73.. I really like it maybe one of the most popular on the market..
Originally posted by SmokinLee View PostIt is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.
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Originally posted by SmokinLee View PostIt is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.
This is the proper way to do ribs, not by temp.
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