Joined: Apr 2006
Re: Chicken, Pork, beef
I try and keep the cooker around 215-225,( a lot easier on the Traeger)
Chicken- if your cooking whole cut-up, the thighs will be good and the breasts will be dry, try to pull at 160*
Tr-tip- I pull mine at 130*, then hot box it for about 45 minutes. It climbs to around 135* and it stays rare and juicy.
Pork shoulder- the standard is 190-195*. The last ones I did were around 200* when I cooler'ed them so I guess they were 200-205* when I pulled them. They were MUCH easier to pull and I did not seem to suffer from lost flavor or moistness.
Now I am confused myself on shoulder.
Brisket- 195* and then hot box for 30-45 minutes. As an aside here, be aware that I have never been completely satisfied with my brisket. After judging at many comps, I am clearly doing something wrong! :twisted: Good Luck and Practice, Practice, Practice!!
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|09-29-2008 01:55 PM
Joined: May 2006
Chicken I tend to cook a little hotter than everything else, 275 - 300, in the WSM with a ceramic plant plate in the water pan.
If I'm cooking whole chicken then either 170 in the thigh or 160 in the deepest part of the breast, for the internal temperature I call cooked. Any more than that in either spot and it will have started to dry out, any less and there is a chance some pink from under cooked will be next to the bones.
Tri-Tip 130 - 135 F internal, I've cooked them at 275 -300 but I prefer 220 - 235 F at the grate.
Pork for pulling 220 - 235 F at the grate, cook to 195 - 200 F internal.
Pork for slicing 220 - 235 F at the grate, cook to 170 - 175 F internal.
Brisket 220 - 235 at the grate, cook to 165 - 185 but really cook it till it is tender, and the fork test for doneness works. I've had then end up hotter than this, but I don't worry about the temperature as much as I worry about it being tender.
Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
|09-29-2008 04:27 PM
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