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In Reply to: Basic Pointers posted by New Guy on March 17, 2008 at 21:16:46:
Well let's see...temp probes: 1st of all make sure they are correct in their readings that you see. Check them in ice water and boiling water (and don't forget about the altitude conversion). When I used a temp probe in a brisket I liked it about 4 or 5 inches from the end of the flat. That gave me "play time" to keep a close "feel" for the actual tenderness factor. I always cook bone in butts at comps. Like Shake said..."When the bone wiggles" it's there. That leaves injections. It doesn't have to be "chemicals", butt there sure seems to be a lot of cooks winning with them. Just some apple juice in butts helps. The rest of it you are going to have to decide for yourself, and that's done by lot's of practice and developing consistency in your cooking techniques. There is a learning curve that goes with all of this and experience is one of the best teachers, along with taking some good classes from proven comp cooks.
Steve