internal temps

[pwendel7]

Was wondering if anyone could provide me with internal temps for when brisket and butts are considered done. I have just been poking and squeezing them and am wondering if monitoring internal temp would impove the quality.

Also, are you guys just sticking the temp probe in there and leaving it or do you open the pit to check internal temp? If you are opening the pit to check the temp, do you have any problem w/juices leaking out of the meat from all the holes you are creating when sticking thermometer in the meat.

Finally, what is the purpose of brining? Have read about it but dont see the point that much. For example, for smoking salmon, i just spice it up and put it on the grate and smoke it, never had anyone say I needed to brine. dont smoke turkeys though so maybe brining is more from them. Any help is appreciated.

[Buckeye]

Hey pwendel17...I just started usin a temp probe and took some advice from these here folks...I cook both brisket and butt ta 160*....then wrap it in foil..then cook ta 190*-195*.. then hold in my Cambros til I need em'. If ya don't have a probe thingy an use a regular thermometer...after ya check the temp of tha meat..put a golf tee in tha hole ta keep tha juices in. Can't speak much fer the brinin' thing...I think it a preference fer some...Buckeye

[BBQ101]

I am with Buckeye at 160 wrap em up and wait till they hit 195 and your good to go! Yes you have to be careful when wrap them if you leave the probe in or she can spring a leak. I try to put the probe in from the top at a angle to the thickest part of the meat. I use one probe for each type meat I am cooking. I find that if the pieces of meat are the same size that they all finish at about the same time. I will check the others right before I pull em off with a instant read thermometer just to be sure. I punch it right through the foil being careful not to rupture the bottom of the foil.

[pwendel7]

So you guys take both brisket and butts to about 195 then pull them? I have no clue how hot my have been when i pull em, but they are usually tender. seems monitoring the temp would eliminate some of the guess work and over cooking? right?

[BBQ101]

I only pull butts I slice my briskets. You should try it you will be happy you did! Do not forget to let them rest before you slice or pull I just wait about 30 minutes I open the foil and save the juice then let th meat rest in disposable foil pans. If you have not picked up a pair of Bill BBQ gloves you should they are great for pulling pork and lifting your brisket out of the foil.
After you pull the pork pour the juices into the pork and add more TexasBbqRub to taste and mix it up. That is some fine food!
After you slice the brisket mix the foil juices with the rub to taste and serve it on the side as a finishing sauce.

[pwendel7]

my fault, by "pull" i meant take off the pit. I slice the brisket as well and pull the pork. I like the idea of adding some more rub after the pork is pulled and mixing it in. Great idea and thanks for the tip. Have you guys ever wrapped the meat in celophane then wrapped in foil and finished cooking? The celophane basically makes a bubble around the meat and it traps all the juices inside. Cant poke it w/a temp probe though. I have taken the meat off and the foil off to find a "balloon of pork butt". If you try it, be careful when taking celophane off, that steam is very hot--guess that is where bills gloves would come in handy.

[BBQDOUG]

Like 101 and buckeye I go the 160- 190 route,but when I pull

the product I put into an aluminum disposable half pan and

cover with foil, you don't run into the problem of punching a

hole in the foil and it makes it easy to stack in your cooler

for holding and as far as pouring off the juice it's a snap.

I also leave the prob in through the entire cook and holding

period.

[BBQ101]

No I have not tried using cling wrap I have been burned by melted plastic and am a little scared to try that idea.

[BBQ101]

Great idea Doug I have never thought of putting them in pans to finish I have been wrapping them I am going to try the pans when I cook tomorrow.

[farmboy]

I use a remote probe that i leave in for the hole cook and the rest period. I have done it two ways wraped and unwraped. I take mine off at 195 and have had no problems either. Colin

[pwendel7]

Thanks everyone. Got 3 great ideas off my question. Using the throw away pan is an excellent idea and keeps the juice in as well-i never thought of it. Can hardly wait for the weekend to put these ideas to use.

[Buckeye]

Fergot ta mention :oops: that when I pull them off the pit an wrap, I also put them in the aluminum pans also :) ta catch any juices.........I'm tryin ta cook like tha "big dawgs".....Buckeye

[Qjunkie will]

Keywerd Tryin :twisted: