The Ultimate BBQ Thread

[CJF]

Ok, I've got a question to toss out there:

What do you believe to be the "ideal" temp. to cook, say, a pork shoulder to for maximum juiciness, tenderness, and most of all, "pullability"?

I'm not talkin' roast pork here; I mean slow (8hrs or more) and low (250deg or less).

I tend to go to about 195, and yeah, you can wiggle the shoulder blade out with your fingers, and "pull" the meat with a couple of forks. (BTW, folks who have never seen this done are always *so* blown away by it. )

But, I've seen respectable sources claim anywhere from 180 (i.e., Trollhole) to 200 as the "ideal" temp.

Whaddaya think??

Curtis

 

[Deep South Cruisers]

200-220 depending on the weight and how hungry I am

 

[Deep South Cruisers]

Beef Brisket 45 min/lb smoked with cherry wood

 

[Trollhole]

Ok, I've got a question to toss out there:

What do you believe to be the "ideal" temp. to cook, say, a pork shoulder to for maximum juiciness, tenderness, and most of all, "pullability"?

I'm not talkin' roast pork here; I mean slow (8hrs or more) and low (250deg or less).

I tend to go to about 195, and yeah, you can wiggle the shoulder blade out with your fingers, and "pull" the meat with a couple of forks. (BTW, folks who have never seen this done are always *so* blown away by it. )

But, I've seen respectable sources claim anywhere from 180 (i.e., Trollhole) to 200 as the "ideal" temp.

Whaddaya think??

Curtis

I always start getting ready to pull after 180. Usually it's hotter than that by the time all of it has been pulled. I know it's ready when I can take a set of tongues and it goes in like butter. It really depends on the quality of the meat.

Bowl of ice water is a must when pulling. And double layer of latex gloves. The rubber gloves suck at pulling. Never can get it thin enough.

 

[fsusteve]

Beef Brisket 45 min/lb smoked with cherry wood

you gotta quit posting that pic....it makes me fxxxin' hungry everytime I see it

 

[Deep South Cruisers]

o.k.


Whole ribeye

 

[fsusteve]

o.k.


Whole ribeye

fxxxer....

 

[Atticus]

The whole ribeye is killer. Do you cook to an internal temperature of med. rare? Or let it bbq through?

 

[Deep South Cruisers]

ribs

 

[Deep South Cruisers]

The whole ribeye is killer. Do you cook to an internal temperature of med. rare? Or let it bbq through?

cooked indirect for 2 hours at 300-350 degrees using pecan wood. Internal temp should be around 130-140 for medium.

They came straight out of the package, got rubbed down with Dry mexican rub from Wal-Mart and thrown on the smoker. What you don't see here is the crumbled blue cheese and butter we covered these with at the very end. INCREDIBLE!!!!

 

[fsusteve]

I've never had ribs that I thought were better than mine, ever.











but those are damn fine looking....

 

[Deep South Cruisers]

I've never had ribs that I thought were better than mine, ever.











but those are damn fine looking....

thanks!!!

I love to bbq but still think I have alot to learn. I have been lucky enough to help others with lots of cooking experience and tried to absorb all I could. I did boston butts this weekend and they came out to be my best ever. When the bone pulls out of a shoulder CLEAN and you pull a 10 lb. shoulder apart with two forks, you have done something right.

I hope to have pics of the butts later

 

[fsusteve]

thanks!!!

I love to bbq but still think I have alot to learn. I have been lucky enough to help others with lots of cooking experience and tried to absorb all I could. I did boston butts this weekend and they came out to be my best ever. When the bone pulls out of a shoulder CLEAN and you pull a 10 lb. shoulder apart with two forks, you have done something right.

I hope to have pics of the butts later

we do those at work alot, I love them.

 

[Deep South Cruisers]

chiggens... 60 at one time

 

[beaufort-fj60]

I know this is a "bbq" thread... but if you like vinegar and ribs.... boil the ribs in vinegar and water until cooked (they're done when they and the water look disgusting). carefully remove ribs, slather with the bbq sauce of your liking and toss on the grill. "Cook" until the sauce is crispy with wet spots. don't knock it until you try it.

 

[fsusteve]

I know this is a "bbq" thread... but if you like vinegar and ribs.... boil the ribs in vinegar and water until cooked (they're done when they and the water look disgusting). carefully remove ribs, slather with the bbq sauce of your liking and toss on the grill. "Cook" until the sauce is crispy with wet spots. don't knock it until you try it.

I'm not a big fan of par-boiling, I prefer dry rub, low heat. But I do like all the different bbq types, mustard, vinegar and tomato base. My neighbor does catering, his specialty is pig marinated in Mojo Criollo, a cuban bbq marinate. It's by far the best pork I've ever had.

 

[Deep South Cruisers]

I like to use apple cider vinegar when marinating ribs, it actually tenderizes the meat. BUT if I'm in a hurry I don't bother and some of my better ribs had NO time marinating and turned out great.

 

[Deep South Cruisers]

random BBQ photo

 

[beaufort-fj60]

I'm not a big fan of par-boiling, I prefer dry rub, low heat. But I do like all the different bbq types, mustard, vinegar and tomato base. My neighbor does catering, his specialty is pig marinated in Mojo Criollo, a cuban bbq marinate. It's by far the best pork I've ever had.

I'm a vinegar junkie. sometimes I drink it from the bottle. Ribs are good no matter which way you cook them

 

[Deep South Cruisers]