Biggest BBQ Secret of All
By National Barbecue News Cooking Crew
There is nothing more important in cooking barbecue than the internal temperature of your protein. Every meat has a magic stopping point that determines when that meat is cooked properly. That magic point is measured in degrees. If you go over that magic spot, then expect mush or dryness to start happening. If you stop too early, then expect tougher or maybe even raw meat. The simple truth here is the further you stop cooking from that magic point, then the worse your results will be.
Everyone likes their “doneness” a little bit different, but practicing should reveal your favortie results. A perfect example of this is the Boston butt. If you cook it internally to 170 degrees, you get perfect slices. If you cook that same product to an internal temperature of 195 degrees, then you get really good pulled pork.
Tel-Tru has always been a leader in temperature monitoring. Their devices are trusted by some of the biggest grill manufactures in the world today. Several smoker/grill manufacturers are having Tel-Tru make their custom thermometers but leaving Tel-Tru on the dial because of their reputation for product quality. The smoker/grill thermometer reading will support the user in regulating their grill operating temperatures. This is also an important factor to keep a close eye on. Some proteins like ribeye steak love a super-hot searing action but you try that with the Boston butt mentioned above and you could end up with an unsuccessful end product. Seasoning types have a lot to do with cooking temperature as well as sweet rubs will tend to burn when cooked too hot.
Curious to know which smoker/grill thermometer you need to use? Ms. Yvonne O’Brien from Tel-Tru has made a guide that is simple and very easy to match your smoker/grill to the correct thermometer. You can find that guide here: http://www.teltru.com/images/Catalogs/BBQSHT03/BBQSHT03.pdf. They also offer a great selection of NSF certified meat thermometers to help you find that perfect stopping point. Here’s examples of those priceless tools: http://www.teltru.com/c-91-gourmet.aspx
There is no doubt that you will be a better cook once you know where your stopping point for every protein is and you will not be able to find that spot with a little help from your new best friend…your thermometer.