Hey guys, did my first try at low and slow the other day for around 10 hours, I don't have a good thermometer yet so was just using the inbuilt one. I did a lump of beef and some pork ribs, ribs turned out fine but the beef was a bit on the dry side but I was happy with the flavours. Thinking of doing pork next as I heard it's more forgiving so was wondering if there is any particular cuts that are easier to work with?
BBQ help
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only two you need to choose from, neck or shoulder. both are perfect for pulled pork but I'd suggest you need some sort of thermometer to measure the internal meat temperature, it takes all the guess work out of it.
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Yeah I plan on getting one soon as I see everyone say they are great to have. So do you take the meat off once it hits the desired temp or try to get it to hold there?
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I've moved this thread from Chew the fat.....it's livestock related.
you need to get it to temp slowly so all the collagens have time to break down in to mushy goodness. It could be 14 hours or so, depending on the size of the cut but you can also speed it up by wrapping it in foil part way through (at internal 150F approx). Once it hits temp, you need to rest it in a double layer of foil for at least an hour (splash in some apple juice with it when you do). it stay like this for a number of hours if it's in an esky with old towels taking up the extra space.
The secret is time at temperature and it will stall (hold temp) at some point for quite a while (over an hour or two) so just be patient. It will start climbing again.
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Hey shanks what cut of beef did you use? If you slow cooked a prime cut maybe that's why it went dry?
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Good point werewolf if the pork ribs were in for 10 hours how did they go?
Internal temp will set you up for great cooks -
It was a blade so probably didn't help not having any fat through it? I did them over water like I do ribs in the oven and covered in foil for a few hours. The ribs weren't too bad, not perfect though. I reckon a couple hours less would have been the ideal time. What times do pork ribs usually go for?
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Hi Shanks,
What did you cook in, what was the temp on the inbuilt thermometer (these can give interesting readings BTW). A nice piece of chuck with a nice chunk of fat running through it could be a good choice if you want beef (plus it's cheap).
If you can get a digital thermometer that gives meat temp and oven temp is best IMHO. Good to know what the temp is at grill level.
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I got an akorn, plans to build an offset but after talking on here I got the akorn to cut my teeth. I had it between 220-250f most the time, I played around a fair bit to get the feel for it.
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The basic rule for pork ribs is 6 hours. 3-2-1
3 hours cooking, 2 hours cooking wrapped in foil, 1 hour out of the foil again
Blade isn't going to get to the pulled and mushy stage. Try chuck as Waz suggests and slice it.
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Ah ok, went in guns blazing without much research! Thanks for the pointers, will give it another crack in the next few days and see how I go.
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As well as all the good info on here, check out amazingribs.com, it's a great site.
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