Lilbullowner
Well-known member
- Messages
- 158
- Grill(s) owned
- Bull
- Matador
I've pretty much smoked meat for over 20 years on a wood smoker. I just got an RT-700 & pretty much all the rec tec vids for smoking pork & brisket say cook until internal temp reaches 200 or 203. I've never in my life smoked anything this hot, if I did I think it would be hard as a puck. The last 2 smokes I did was a pork butt & brisket. The pork vid had the rec teq "chef" say smoke until IT is at 160, wrap in foil & cook until 203. I cooked until it was 180 & pork was perfect pull off the bone shredded pork.....203 degrees? Come on.
I cooked a 8 lb brisket yesterday for new years. The "chef" said smoke until 160, wrap in foil & continue until IT is 200. I took it off at 170 & it was perfect. IT of 200, really?
I just don't understand the purpose of these vids for overcooking meat. Is it me or do you all enjoy cooking meat this high?
I cooked a 8 lb brisket yesterday for new years. The "chef" said smoke until 160, wrap in foil & continue until IT is 200. I took it off at 170 & it was perfect. IT of 200, really?
I just don't understand the purpose of these vids for overcooking meat. Is it me or do you all enjoy cooking meat this high?