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Old 04-06-2010, 01:39 AM   #1
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Finish Temperatures of Various Cuts

Hi folks.

Can we get a consensus on the final temperatures for various cuts of meat? This is what I have so far:

Brisket, Pork Shoulder, Pork Butt, Picnic
Slicing: 185F
Pulling: 200F
Brisket at 1.6 hr/lb at 225F

Ribs
172F
Visual clues: Watch for meat to be pulling back from bone ends
6 hours is normal, 3-2-1 method

Chicken / Turkey
Thigh = 170
Legs will "shake hands" loose
estimate 30 minutes per pound

Cheers
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Old 04-06-2010, 06:05 AM   #2
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Re: Finish Temperatures of Various Cuts

Only one I know is ribs and they should not pull back from the end as they are drying out. There is not a temperature, you either use the bend test, wait for a small crack when you pick them up with tongs or a tooth pick should slide through the meat like it is going through warm butter. During the "Rib Round Table" one of the participants said you just want a small crack if you use the crack test, if you get a big crack they have dried out. I learned all of this right here when I posted a picture of a rib cook and I had the temperature prob of my Guru in the ribs .... I could almost hear the laughter I have to say my ribs have been much better since that time. Well worth the humiliation
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Old 04-06-2010, 06:10 AM   #3
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Re: Finish Temperatures of Various Cuts

I use the 3-2-1, but I found the 1 to be a bit much. I might try some 3-2-0.25 trials. I mean, how bad could they be? Yeah, thanks for the input.
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Old 04-06-2010, 08:41 AM   #4
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Re: Finish Temperatures of Various Cuts

I think 185 for brisket is not done enough. I always start checking or I may foil around that temp but 180 is when the fat starts to break down.

Brisket may be done at 185 but it don't get tender till it hits 195-215.

I don't take it off till the probe slides in easy.
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Old 04-06-2010, 08:51 AM   #5
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Re: Finish Temperatures of Various Cuts

I find my brisket dry at 200. How do you do yours?
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Old 04-06-2010, 05:57 PM   #6
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Re: Finish Temperatures of Various Cuts

Don't judge it soely on temp. I use temp as a guide to start testing for tenderness.
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Old 04-06-2010, 06:16 PM   #7
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Re: Finish Temperatures of Various Cuts

Well I agree with whut most of them other smart folks say. First off take brisket off the chart. It's only done for any purpose when it passes the poke test which normally puts the gauge at between 190-210. Have went as high as 215 on some that had got themselves shot up. Dry brisket on most pits is cured by tinfoil. Pork is slightly more forgiving and I can live with 185 for slicing and 200 or so for pushed pork. Standard answer is pork is sliceable at 180. Spare ribs..If you watch the meat pulling back from the bone ends chances are about 99.9999% you are either cooking them too fast or too slow. Too fast shrivels them up and too slow dries them out. Pit temp of 260 works well for the temp gauge watchers. Whole or split birds need to be brought to 175 in the thigh and allowed to rest in the hot box for at least an hour or you will have bloody joints sooner or later. You can get by with 170 sometimes but then sometimes it jump up and bite you like a pizzenous adder and squirt blood in the judges eye when he/she try to sample a chunk. Time vs temp formulas are for use in the Baker's trade. Works great on cakes and cookies. Way too many variables involved to be useful in cooking bbq. Hope this helps.

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Quote:
Originally Posted by BeeRich
Hi folks.

Can we get a consensus on the final temperatures for various cuts of meat? This is what I have so far:

Brisket, Pork Shoulder, Pork Butt, Picnic
Slicing: 185F
Pulling: 200F
Brisket at 1.6 hr/lb at 225F

Ribs
172F
Visual clues: Watch for meat to be pulling back from bone ends
6 hours is normal, 3-2-1 method

Chicken / Turkey
Thigh = 170
Legs will "shake hands" loose
estimate 30 minutes per pound

Cheers
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Old 04-06-2010, 10:18 PM   #8
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Re: Finish Temperatures of Various Cuts

I say listen to Uncle Bigwheel! He sure do know what he's talking about. Now, sometimes you got to get past his jibber jabber, but I'm thinking he's been around the block a time or two and has things figured out. Some of the best ribs I ever made were cooked upside down like bigwheel says to do. Now, of course that was done here at the house and not at a comp, but they still tasted good.
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Old 04-07-2010, 05:54 AM   #9
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Re: Finish Temperatures of Various Cuts

First off take brisket off the chart. It's only done for any purpose when it passes the poke test which normally puts the gauge at between 190-210.

BW explain the "Poke Test?"
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Old 04-07-2010, 06:39 AM   #10
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Re: Finish Temperatures of Various Cuts

Quote:
Originally Posted by Nick Prochilo
Don't judge it soely on temp. I use temp as a guide to start testing for tenderness.
To be honest, I'd rather go for tenderness rather than a stated temperature, because I know beef is completely edible at lower temperatures. This is what I found for beef:

Code:
Rare			120 to 125 F		center is bright red, pinkish toward the exterior portion
Medium Rare		130 to 135 F		center is very pink, slightly brown toward the exterior portion
Medium			140 to 145 F		center is light pink, outer portion is brown
Medium Well		150 to 155 F		not pink
Well Done		160 F and above		steak is uniformly brown throughout
So how do you test for tenderness? I don't edit the fat on any brisket. I keep it just the way it is. My best brisket was the point, not the flat. The flat is what people tend to submit at contests, but the point was the part that was the best, because it was so moist. It sounds like 150F is the target I would want to have.
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