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Egghead Forum
Re: Am I overcooking?

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Posted by: WessB on 2007/11/06 14:08:55  

In Reply to: Am I overcooking? posted by Newbie on 2007/11/06 13:53:38

Newbie,
You need to cook your clock.......we are cooking meat here not running a timed event...no 2 pieces of meat cook the same....pulled pork needs to be 195° - 200° internal....Ribs, as already stated are look and feel thing...the brisket was most likely overcooked..again 195° - 200° INTERNAL meat temp....thats the key to doneness...Most people here will "state" that a given piece of meat took XXXXXX amount of time, that certainly does not mean yours will be done in that exact amount of time....

Wess

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