BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

@Nopro

 

Need to take it to at least 195 internal, then check for tenderness. Probe going in should feel like warm butter, check multiple spots. If it takes a lot to get the probe in, leave it on and check every 5 degree rise. I find them done around 205, but had one go to 215 before it probed well.

 

Ok ,l will go give it a poke

 

The collagens have to break down, or it will be really dry and tough.

Poke away.

 

Ok ,I had just turned it off 10 minutes ago. It’s at about 180 . Turned it back on .

 

Yup, Dana 60 front and 70 rear made from 67-69. If you swap out tires it can clear 40’s stock.

 

@lynyrd3

Here is the last one i did. You can see some gaps between the individual meat fibers. Thats what you are trying to achieve across the whole piece. If you zoom in, you can see some collagen (white/clear stuff between fibers) that didn't break down. It was better after i heated it up some more.

 

That looks good for a flat

 

Was a full packer. Was trying to get a two hour rest and pulled it early. Didn't probe multiple spots. Look at the left side of the hunk with the fork in it, needed to cook more. I re-heated slices in a frying pan with some of the juices, was good after that.

 

Ah! I see it now, had to blow it up on this phone

 

Wasn’t horrible, just needed another few degrees.

 

@lynyrd3 how ya doing

 

She’s at 199 degrees

 

How’s it probe

 

I think it needs a little more time . Probe goes in easy most of the way but not all .

 

It was just at 191 ,I turned up the heat just a touch the grill was only at 200

 

Looks good

 

Ok ,it made it to 207 . It’s resting ,but not too long . My son and I are hungry

 

Corn too

 

@Bigdaddy4760, I know you’re a wizard for BBQ, but can you cook the simple things like a burger?