There are two key factors to consider for optimal meat tenderness and moistness regardless of marinades and injections.
Cook your meat to the right temperature. This begins with having a reliable thermometer. No matter how long you have been in the BBQ game checking the temperature of your meat is the best way to get make sure for a perfect tender product every time
Once you have cooked your meat to the perfect temperature it is not quite time for eating just yet, the next crucial step in moist tender meat is letting it rest, the delicious smells and some time hours cooking can make it tempting to dig in right away, but it is a mistake, resting meat allows all the juices in the meat to redistribute, if you cut meat as soon as you are done cooking it, you risk having all the juices run out of your meat. Of course, resting times do vary, and obviously, there are personal preferences however below you will find our preferred cooked temperatures as well as how long we like to rest some of the more popular meats and cuts.
- Chicken 170: Rest the meat for a minimum of 30 minutes, but will hold in a cooler wrapped in a towel for a couple of hours.
- Pork chops 145: Rest minimum 10-15 minutes.
- Pulled Pork 210: Rest a minimum of 30 minutes, but will hold in a cooler wrapped in a towel for a couple of hours.
- Brisket 205: Rest a minimum of 30 minutes, but will hold in a cooler wrapped in a towel for a couple of hours.
- Steak rare 120-130, Medium rare 130-135, medium 135-145. Well done…not part of our vocabulary: Rest minimum of 10-15 minutes.
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