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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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How long does it take to pull pork?
Took me about an hour to do a 7#'r tonight. Took at off at around 170
but when I let it rest for 20 min and checked again it showed 200! Any idea how it jumped up this fast? Part of it was pretty tender and pulled easily. But overall it seems like it should have come apart much quicker. Tastes great though. Jesse |
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How long does it take to pull pork?
Jesse Skeens wrote:
> Took me about an hour to do a 7#'r tonight. Took at off at around 170 > but when I let it rest for 20 min and checked again it showed 200! > Any idea how it jumped up this fast? Part of it was pretty tender and > pulled easily. But overall it seems like it should have come apart > much quicker. > > Tastes great though. > > Jesse Takes me about 3 minutes to pull a done butt. Maybe 5, if I sample along the way (which I do). Your's was taken off too early - it needs to be 190 before it comes off the cooker. Jack Curry |
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How long does it take to pull pork?
Jack Curry wrote:
> Jesse Skeens wrote: >> Took me about an hour to do a 7#'r tonight. Took at off at around 170 >> but when I let it rest for 20 min and checked again it showed 200! >> Any idea how it jumped up this fast? Part of it was pretty tender and >> pulled easily. But overall it seems like it should have come apart >> much quicker. >> >> Tastes great though. >> >> Jesse > > Takes me about 3 minutes to pull a done butt. Maybe 5, if I sample along > the way (which I do). Your's was taken off too early - it needs to be 190 > before it comes off the cooker. > > Jack Curry But I bet Jesse coulda had some pretty good "chopped" pork if he'd used the knife! I also prefer to go to about 195 internal (on the grill) and let it rest afterwards. Pulls in seconds (minutes?), and I'm usually too full for a sandwich for a couple of hours from all the quality control. BOB |
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How long does it take to pull pork?
and I'm usually too full for a
> sandwich for a couple of hours from all the quality control. > > BOB You must sample and eat while you cook. It's a law. |
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How long does it take to pull pork?
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How long does it take to pull pork?
" BOB" > wrote in message >...
> Jack Curry wrote: > > Jesse Skeens wrote: > >> Took me about an hour to do a 7#'r tonight. Took at off at around 170 > >> but when I let it rest for 20 min and checked again it showed 200! > >> Any idea how it jumped up this fast? Part of it was pretty tender and > >> pulled easily. But overall it seems like it should have come apart > >> much quicker. > >> > >> Tastes great though. > >> > >> Jesse > > > > Takes me about 3 minutes to pull a done butt. Maybe 5, if I sample along > > the way (which I do). Your's was taken off too early - it needs to be 190 > > before it comes off the cooker. > > > > Jack Curry > > But I bet Jesse coulda had some pretty good "chopped" pork if he'd used the > knife! > I also prefer to go to about 195 internal (on the grill) and let it rest > afterwards. Pulls in seconds (minutes?), and I'm usually too full for a > sandwich for a couple of hours from all the quality control. > > BOB I did use a knife on a few parts. I can't belive it only takes 5 minutes to pull a full one. I'm deffinatly doing it wrong. Do you guys just put a therm in it and keep checking that reading? I don't want to keep poking holes in it to let the juices out. Jesse |
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How long does it take to pull pork?
Jesse Skeens wrote:
> I did use a knife on a few parts. I can't belive it only takes 5 > minutes to pull a full one. I'm deffinatly doing it wrong. Jesse - if ya had to use a knife on a few parts, ya didn't cook it to 190°F+. > Do you > guys just put a therm in it and keep checking that reading? I don't > want to keep poking holes in it to let the juices out. Most folks use a single probe electronic therm. Just stick it once and let things be til ya see 190°F+. -- -frohe Life is too short to be in a hurry |
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How long does it take to pull pork?
"frohe" > wrote in message >...
> Jesse Skeens wrote: > > I did use a knife on a few parts. I can't belive it only takes 5 > > minutes to pull a full one. I'm deffinatly doing it wrong. > > Jesse - if ya had to use a knife on a few parts, ya didn't cook it to > 190°F+. > > > Do you > > guys just put a therm in it and keep checking that reading? I don't > > want to keep poking holes in it to let the juices out. > > Most folks use a single probe electronic therm. Just stick it once > and let things be til ya see 190°F+. Thanks guys. Never had any idea that the bone should turn, wow that must be tender. What do you guys like to keep your cooking temp at? From reading here I've seen everything from 225-300. Anyways the wife and in laws thought it was great. Can't wait to serve them the real tender stuff. Jesse |
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How long does it take to pull pork?
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How long does it take to pull pork?
"Jesse Skeens" > wrote in message
om... > "frohe" > wrote in message >... > > Jesse Skeens wrote: > > > I did use a knife on a few parts. I can't belive it only takes 5 > > > minutes to pull a full one. I'm deffinatly doing it wrong. > > > > Jesse - if ya had to use a knife on a few parts, ya didn't cook it to > > 190°F+. > > > > > Do you > > > guys just put a therm in it and keep checking that reading? I don't > > > want to keep poking holes in it to let the juices out. > > > > Most folks use a single probe electronic therm. Just stick it once > > and let things be til ya see 190°F+. > > > Thanks guys. Never had any idea that the bone should turn, wow that > must be tender. What do you guys like to keep your cooking temp at? > From reading here I've seen everything from 225-300. > > Anyways the wife and in laws thought it was great. Can't wait to > serve them the real tender stuff. > > Jesse > Anywhere from 220-300 is gonna work fine. Jack Curry |
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How long does it take to pull pork?
"Jesse Skeens" > wrote in message
om... > "frohe" > wrote in message >... > > Jesse Skeens wrote: > > > I did use a knife on a few parts. I can't belive it only takes 5 > > > minutes to pull a full one. I'm deffinatly doing it wrong. > > > > Jesse - if ya had to use a knife on a few parts, ya didn't cook it to > > 190°F+. > > > > > Do you > > > guys just put a therm in it and keep checking that reading? I don't > > > want to keep poking holes in it to let the juices out. > > > > Most folks use a single probe electronic therm. Just stick it once > > and let things be til ya see 190°F+. > > > Thanks guys. Never had any idea that the bone should turn, wow that > must be tender. What do you guys like to keep your cooking temp at? > From reading here I've seen everything from 225-300. > > Anyways the wife and in laws thought it was great. Can't wait to > serve them the real tender stuff. > > Jesse > Anywhere from 220-300 is gonna work fine. Jack Curry |
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How long does it take to pull pork?
"M&M" > wrote in message >...
> Hard to snip this one without losing the context, so bear with me okay? > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > " BOB" > wrote in message > > >... > > > Jack Curry wrote: > > > > Jesse Skeens wrote: > > > >> Took me about an hour to do a 7#'r tonight. Took at off at around > > > >> 170 > > > >> but when I let it rest for 20 min and checked again it showed 200! > > > >> Any idea how it jumped up this fast? Part of it was pretty tender > > > >> and > > > >> pulled easily. But overall it seems like it should have come apart > > > >> much quicker. > > > >> > > > >> Tastes great though. > > > >> > > > >> Jesse > > Methinks you had your probe in the wrong place. Meat rises 15° to maybe > 20°, but not to 30°. > Where would this wrong place be? I wasnt hitting the bone the first time but maybe I wasn't far enough in the second time also. In other words where do I need to be seeing 190 at? Jesse |
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How long does it take to pull pork?
"M&M" > wrote in message >...
> Hard to snip this one without losing the context, so bear with me okay? > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > " BOB" > wrote in message > > >... > > > Jack Curry wrote: > > > > Jesse Skeens wrote: > > > >> Took me about an hour to do a 7#'r tonight. Took at off at around > > > >> 170 > > > >> but when I let it rest for 20 min and checked again it showed 200! > > > >> Any idea how it jumped up this fast? Part of it was pretty tender > > > >> and > > > >> pulled easily. But overall it seems like it should have come apart > > > >> much quicker. > > > >> > > > >> Tastes great though. > > > >> > > > >> Jesse > > Methinks you had your probe in the wrong place. Meat rises 15° to maybe > 20°, but not to 30°. > Where would this wrong place be? I wasnt hitting the bone the first time but maybe I wasn't far enough in the second time also. In other words where do I need to be seeing 190 at? Jesse |
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How long does it take to pull pork?
Jesse Skeens wrote:
> Where would this wrong place be? I wasnt hitting the bone the first > time but maybe I wasn't far enough in the second time also. In other > words where do I need to be seeing 190 at? You want the tip of your probe to be - As close to geometric center of the piece as possible - not touching bone - in contact with lean, not fat -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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How long does it take to pull pork?
Jesse Skeens wrote:
> Where would this wrong place be? I wasnt hitting the bone the first > time but maybe I wasn't far enough in the second time also. In other > words where do I need to be seeing 190 at? You want the tip of your probe to be - As close to geometric center of the piece as possible - not touching bone - in contact with lean, not fat -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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How long does it take to pull pork?
On 7-Jul-2004, (Jesse Skeens) wrote: > "M&M" > wrote in message > >... > > Hard to snip this one without losing the context, so bear with me okay? > > > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > > > " BOB" > wrote in message > > > >... > > > > Jack Curry wrote: > > > > > Jesse Skeens wrote: <snip> > > > > Methinks you had your probe in the wrong place. Meat rises 15° to maybe > > 20°, but not to 30°. > > > > Where would this wrong place be? I wasnt hitting the bone the first > time but maybe I wasn't far enough in the second time also. In other > words where do I need to be seeing 190 at? > > Jesse Good question Jesse. Of course it's a no brainer to say that the probe tip should be in the center of the thickest part of the meat. You didn't need anybody to tell you that. But how do you know that's where it is? Hold your probe next to the meat first and place your finger or thumb on the probe at the point that will stop it when it is halfway through the meat. Then insert until digit stops further penetration. Now that's rocket science. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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How long does it take to pull pork?
"Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote in message news > Jesse Skeens wrote: > > Took me about an hour to do a 7#'r tonight. Took at off at around 170 > > but when I let it rest for 20 min and checked again it showed 200! > > Any idea how it jumped up this fast? Part of it was pretty tender and > > pulled easily. But overall it seems like it should have come apart > > much quicker. > > > > Tastes great though. > > > > Jesse > > Takes me about 3 minutes to pull a done butt. Maybe 5, if I sample along > the way (which I do). Your's was taken off too early - it needs to be 190 > before it comes off the cooker. > > Jack Curry What he said. .....and I would add it needs to be 190 throughout. In other words, check several places before you pull it. A 1/2 hr. +/- generally won't hurt a butt. |
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How long does it take to pull pork?
"M&M" > wrote in message >...
> On 7-Jul-2004, (Jesse Skeens) wrote: > > > "M&M" > wrote in message > > >... > > > Hard to snip this one without losing the context, so bear with me okay? > > > > > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > > > > > " BOB" > wrote in message > > > > >... > > > > > Jack Curry wrote: > > > > > > Jesse Skeens wrote: > > <snip> > > > > > > > Methinks you had your probe in the wrong place. Meat rises 15° to maybe > > > 20°, but not to 30°. > > > > > > > Where would this wrong place be? I wasnt hitting the bone the first > > time but maybe I wasn't far enough in the second time also. In other > > words where do I need to be seeing 190 at? > > > > Jesse > > Good question Jesse. Of course it's a no brainer to say that the probe > tip should be in the center of the thickest part of the meat. You didn't > need anybody to tell you that. But how do you know that's where it is? > Hold your probe next to the meat first and place your finger or thumb > on the probe at the point that will stop it when it is halfway through the > meat. Then insert until digit stops further penetration. Now that's rocket > science. Took me a few times to understand what you meant but that's a simple and great way to do it. Thanks. Jesse |
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How long does it take to pull pork?
"M&M" > wrote in message >...
> On 7-Jul-2004, (Jesse Skeens) wrote: > > > "M&M" > wrote in message > > >... > > > Hard to snip this one without losing the context, so bear with me okay? > > > > > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > > > > > " BOB" > wrote in message > > > > >... > > > > > Jack Curry wrote: > > > > > > Jesse Skeens wrote: > > <snip> > > > > > > > Methinks you had your probe in the wrong place. Meat rises 15° to maybe > > > 20°, but not to 30°. > > > > > > > Where would this wrong place be? I wasnt hitting the bone the first > > time but maybe I wasn't far enough in the second time also. In other > > words where do I need to be seeing 190 at? > > > > Jesse > > Good question Jesse. Of course it's a no brainer to say that the probe > tip should be in the center of the thickest part of the meat. You didn't > need anybody to tell you that. But how do you know that's where it is? > Hold your probe next to the meat first and place your finger or thumb > on the probe at the point that will stop it when it is halfway through the > meat. Then insert until digit stops further penetration. Now that's rocket > science. Took me a few times to understand what you meant but that's a simple and great way to do it. Thanks. Jesse |
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How long does it take to pull pork?
On 8-Jul-2004, (Jesse Skeens) wrote: > "M&M" > wrote in message > >... > > On 7-Jul-2004, (Jesse Skeens) wrote: > > > > > "M&M" > wrote in message > > > >... > > > > Hard to snip this one without losing the context, so bear with me > > > > okay? > > > > > > > > On 6-Jul-2004, (Jesse Skeens) wrote: > > > > > > > > > " BOB" > wrote in message > > > > > >... > > > > > > Jack Curry wrote: > > > > > > > Jesse Skeens wrote: > > > <snip again> > > > Where would this wrong place be? I wasnt hitting the bone the first > > > time but maybe I wasn't far enough in the second time also. In other > > > words where do I need to be seeing 190 at? > > > > > > Jesse > > > > Good question Jesse. Of course it's a no brainer to say that the probe > > tip should be in the center of the thickest part of the meat. You didn't > > need anybody to tell you that. But how do you know that's where it is? > > Hold your probe next to the meat first and place your finger or thumb > > on the probe at the point that will stop it when it is halfway through > > the > > meat. Then insert until digit stops further penetration. Now that's > > rocket > > science. > > Took me a few times to understand what you meant but that's a simple > and great way to do it. Thanks. > > Jesse Glad you got it Jesse. Sorry I was unable to state it in clearer terms. It's more difficult when you have to put a probe in a thinner cut of meat and have to put it in at an angle. I may be wrong, but I don't feel comfortable inless I have two inches or more of the probe into the meat. I think that cook chamber heat will affect the probe for some distance. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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How long does it take to pull pork?
"M&M" > wrote in message ... > But how do you know that's where it is? > Hold your probe next to the meat first and place your finger or thumb > on the probe at the point that will stop it when it is halfway through the > meat. Then insert until digit stops further penetration. Now that's rocket > science. > > -- FAQ that! Before I forget it! Rob |
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How long does it take to pull pork?
On 9-Jul-2004, "Rob" > wrote: > "M&M" > wrote in message > ... > > > But how do you know that's where it is? > > Hold your probe next to the meat first and place your finger or thumb > > on the probe at the point that will stop it when it is halfway through > > the > > meat. Then insert until digit stops further penetration. Now that's > > rocket > > science. > > > > -- > > > FAQ that! Before I forget it! > > Rob My brilliance amazes even myself sometimes. (BSEG) -- M&M ("When You're Over The Hill You Pick Up Speed") |
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How long does it take to pull pork?
On 9-Jul-2004, "Rob" > wrote: > "M&M" > wrote in message > ... > > > But how do you know that's where it is? > > Hold your probe next to the meat first and place your finger or thumb > > on the probe at the point that will stop it when it is halfway through > > the > > meat. Then insert until digit stops further penetration. Now that's > > rocket > > science. > > > > -- > > > FAQ that! Before I forget it! > > Rob My brilliance amazes even myself sometimes. (BSEG) -- M&M ("When You're Over The Hill You Pick Up Speed") |
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How long does it take to pull pork?
> > Took me a few times to understand what you meant but that's a simple
> > and great way to do it. Thanks. > > > > Jesse > > Glad you got it Jesse. Sorry I was unable to state it in clearer terms. It's > > more difficult when you have to put a probe in a thinner cut of meat and > have to put it in at an angle. I may be wrong, but I don't feel comfortable > inless I have two inches or more of the probe into the meat. I think that > cook chamber heat will affect the probe for some distance. No problem, it wasn't your description I think I was just being dense. You raise a good point on the probe. I have also wondered how the exposed portion affects the overal temp. I thought perhaps only the tip was sensitive to changes. Guess I could test this with some ice on the upper end and see what happens. Jesse |
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How long does it take to pull pork?
> > Took me a few times to understand what you meant but that's a simple
> > and great way to do it. Thanks. > > > > Jesse > > Glad you got it Jesse. Sorry I was unable to state it in clearer terms. It's > > more difficult when you have to put a probe in a thinner cut of meat and > have to put it in at an angle. I may be wrong, but I don't feel comfortable > inless I have two inches or more of the probe into the meat. I think that > cook chamber heat will affect the probe for some distance. No problem, it wasn't your description I think I was just being dense. You raise a good point on the probe. I have also wondered how the exposed portion affects the overal temp. I thought perhaps only the tip was sensitive to changes. Guess I could test this with some ice on the upper end and see what happens. Jesse |
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How long does it take to pull pork?
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How long does it take to pull pork?
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How long does it take to pull pork?
In article >,
M&M > wrote: > >On 10-Jul-2004, (Jesse Skeens) wrote: > >> > > Took me a few times to understand what you meant but that's a simple >> > > and great way to do it. Thanks. >> > > >> > > Jesse >> > >> > Glad you got it Jesse. Sorry I was unable to state it in clearer terms. >> > It's >> > >> > more difficult when you have to put a probe in a thinner cut of meat and >> > have to put it in at an angle. I may be wrong, but I don't feel >> > comfortable >> > inless I have two inches or more of the probe into the meat. I think >> > that >> > cook chamber heat will affect the probe for some distance. >> >> >> No problem, it wasn't your description I think I was just being dense. >> >> You raise a good point on the probe. I have also wondered how the >> exposed >> portion affects the overal temp. I thought perhaps only the tip was >> sensitive to changes. Guess I could test this with some ice on the >> upper end and see what happens. >> >> Jesse > >I wouldn't lose any sleep over it Jesse. The probes are made of >stainless steel and thus pretty poor conductors of heat. A >couple of inches of penetration is sure to do the trick. Actually it does make a difference. The permanent probes will cook the meat down the length of the probe, given enough time, and the meat temperature at the tip will be higher. Cutting down the meat where the probe was inserted will show the cooking effect. This is examined when you're done. This effect is proportional to the difference between oven and meat temperature. It's more pronounced at higher oven temperatures. One way to combat this is to use an instant read probe instead, one that gets pulled out after taking a reading. Another is to figure in the effect of the cooking down the probe. Another way is to use a probe with a thermal break in its length. I made some probe that did this back when I was working in the area of providing computer control of commercial cooking ovens. They worked will, and the thermal break prevented cooking down the length of the probe, but they weren't as strong mechanically, and were expensive to produce. We had a ceramic insert that isolated the metal sections of the probe. I am not aware of any probes made commercially that are like this. Chuck Demas -- Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. | \___/ | http://world.std.com/~cpd |
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How long does it take to pull pork?
> One way to combat this is to use an instant read probe instead, one
> that gets pulled out after taking a reading. Guess Ill try that. Key seems to be able to insert the probe in the same hole each time to prevent lots of holes and juices from running out. Jesse |
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How long does it take to pull pork?
Jesse Skeens wrote:
>> One way to combat this is to use an instant read probe instead, one >> that gets pulled out after taking a reading. > Guess Ill try that. Key seems to be able to insert the probe > in the same hole each time to prevent lots of holes and juices > from running out. Jesse, juice is gonna run out anyways as the meat cooks down. Get ya a cheap single probe therm. Test it out in ice water to note the difference between what it reads and 32°F and start using the thang. Qin ain't rock science, so learn to use what ya got. A smoker, a set of tongs, a single probe therm, meat, heat and smoke is all ya need to get goin. It's just that simple. -- -frohe Life is too short to be in a hurry |
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How long does it take to pull pork?
Jesse Skeens wrote:
>> One way to combat this is to use an instant read probe instead, one >> that gets pulled out after taking a reading. > Guess Ill try that. Key seems to be able to insert the probe > in the same hole each time to prevent lots of holes and juices > from running out. Jesse, juice is gonna run out anyways as the meat cooks down. Get ya a cheap single probe therm. Test it out in ice water to note the difference between what it reads and 32°F and start using the thang. Qin ain't rock science, so learn to use what ya got. A smoker, a set of tongs, a single probe therm, meat, heat and smoke is all ya need to get goin. It's just that simple. -- -frohe Life is too short to be in a hurry |
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