Smoking on a gas grill

[Nic2004]

@Rick

As far as red meat goes rare for beef is somewhere between 115-125 degrees. Medium is about 145. 170 would be considered shoe leather for most cuts of beef.
For pork, trichina worms are killed at 137, most cookbook now recommend cooking lean pork to 145-155 then pulling and resting (which allows the temp to continue to rise maybe another 10 degrees or so) with a note that the government still has a recommendation of 180 for pork. For fatty tough cuts like the shoulder or Boston butt, most people that are serious about Q cook them low and slow (200-250) until they reach an internal of 190-210. This extra cooking has nothing to do about making sure the meat is done, it has everything to do about making the meat tender. As the meat heats up slowly, the fat renders out, and then the connective tissue that makes the meat tough starts to break down, and becomes gelatin. When properly cooked, a tough cut like a butt can be “pulled” with a fork. In other words using a fork like a comb, the meat can be separated into individual muscle strands. Food of the gods.
A digital thermometer is a wonderful investment. Get one, use it.

.
Rick- Great info. I will make a print of this a keep it with my cooking stuff. When you say " then pulling and resting" do you mean break the meat open and let cook longer on the grill or take it off, pull it open and let stand, or what?
Thanks

[Rick]

Pull it off, place on a plate and cover with foil. This has two effects, first it allows the temp to climb that extra 5-10 degrees, and secondly it allows the juice to redistribute into the meat, so it is not as dry. Both are good things.
If you don’t own a digital thermoter, buy one. They are worth their weight in gold when Qing.
If you have any further questions, feel free to post or drop me an e mail.
R

[Nic2004]

@Rick

Pull it off, place on a plate and cover with foil. This has two effects, first it allows the temp to climb that extra 5-10 degrees, and secondly it allows the juice to redistribute into the meat, so it is not as dry. Both are good things.
If you don’t own a digital thermoter, buy one. They are worth their weight in gold when Qing.
If you have any further questions, feel free to post or drop me an e mail.
R

If your still subscribed please look for my email

[Rick]

I’ve allready replied.