Cooking a juicy and perfectly grilled steak can be a daunting task, especially when it comes to choosing the right cooking method. Two popular methods are the “Reverse Sear” and the “Sear” method. While both methods produce delicious steaks, they have their differences. In this article, we will compare the Reverse Sear vs Sear method to help you decide which one is best for your next steak dinner.

The Reverse Sear Method

The reverse sear method is a relatively new cooking technique that has gained popularity in recent years. The basic principle of the reverse steak sear method is to cook the steak at a low temperature and then sear it at a high temperature for a short period of time. This method aims to achieve an evenly cooked steak with a juicy interior and a crispy crust.

The reverse sear method starts by preheating your oven or grill to a low temperature (around 250°F) and placing the steak on a baking sheet or right on the grill grate. The steak is then cooked in the oven or grill for about 30-45 minutes or until it reaches an internal temperature of about 115°F.

Once the steak has reached the desired temperature, it is removed from the oven or grill and seared on a hot pan or grill for about 2–3 minutes on each side. The high heat of the pan or grill creates a crispy crust and locks in the juices.

One of the benefits of the reverse sear method is that it eliminates the risk of overcooking the steak. By cooking the steak at a low temperature first, you have more control over the cooking process, and the steak will cook more evenly. This method also allows you to add additional flavors to the steak, such as herbs, spices, or marinades, while it is in the oven.

Reverse searing a large Steak

Many times the only way to get a good large steak cooked to higher doneness levels is reverse seared. Here is what I mean, searing a two inch thick steak at high heat will crisp too much and even burn if you are trying to get its internal temperature above medium. However, reverse searing the steak will allow to bring that internal temperature up slowly.

After get the internal temperature to where you want it you can get the crisp with a nice sear. Reverse searing is essentially cooking your meat until it’s almost done and then cranking up the heat on to get a nice crust.

The Sear Method

The sear method is a traditional cooking technique that involves cooking the steak at a high temperature from start to finish. This method starts by preheating a pan or grill to a high temperature and placing the steak on the hot surface. The steak is then seared for about 2-3 minutes on each side until it reaches the desired internal temperature, creating a crispy crust and locking in the juices.

One of the benefits of the Sear method is that it is quick and easy, making it a great option for busy weeknights or those who enjoy rare to medium steaks. This method also produces a steak with a crispy crust and a juicy interior, which is perfect for those who love a good steak.

However, the sear method also has its drawbacks. One of the main drawbacks is that the steak can easily become overcooked, resulting in a tough and dry steak. This is because the high heat of the pan or grill can quickly raise the internal temperature of the steak, making it difficult to control the cooking process. 

Additionally, the Sear method does not allow you to add any additional flavors to the steak during the cooking process.

Is all About High Heat For a Crisp Crust

Heat is king when it comes to searing a steak. For best results and avoid overcooking the steak, remove the meat from the grill, let the grill come up to temperature and then sear the steak.

Reverse Sear vs Sear: Which Method is Better?

The answer to this question depends on your personal preferences and cooking skills. Both the Reverse Sear and the Sear method have their pros and cons, and the best method for you will depend on what you are looking for in a steak.

If you are looking for an evenly cooked steak with a juicy interior and a crispy crust, then the Reverse Sear method is probably the better option. This method allows you to have more control over the cooking process and eliminates the risk of overcooking the steak. 

Additionally, the Reverse Sear method also allows you to add additional flavors to the steak during the cooking process.

If you are looking for a quick and easy cooking method that produces a steak with a crispy crust and juicy interior, then the Sear method may be the better option for you. This method is great for busy weeknights and allows you to have your steak on the table in no time.

Reverse searing takes longer than regular searing—about twice as long. However, you can infuse a lot more flavor and if using a pellet smoker or grill, a lot more smoke flavor. Reverse-searing is also a great way to cooking with flavoring woods like cherry, or oak and infuse the steak with tons of flavor.

In conclusion, both the Reverse Sear and the Sear method are great options for cooking steaks. The Reverse Sear method is a great choice if you are looking for an evenly cooked steak with a juicy interior and a crispy crust, while the Sear method is a great choice if you are looking for a quick and easy cooking method. The best searing method for you will depend on your personal preferences, the meat, and cooking skills. 

So, the next time you are cooking a steak, consider trying both the Reverse Sear and the Sear method to see which one works best for you.

In either case, it is important to remember to allow the steak to rest for a few minutes before serving, as this will help to redistribute the juices and result in a juicier and more flavorful steak.

We hope this article has helped you to understand the differences between the Reverse Sear and the Sear method and has helped you decide which method is best for your next steak dinner. Happy cooking!

Why are steaks seared 

Is all about getting a nice brown crispy crust.

The reverse technique 

If you haven’t tried reverse searing a steak, I would definitely recommend this technique. 

Key Takeaways:

• The Reverse Sear method involves cooking the steak at a low temperature first and then searing it at a high temperature for a short period of time.
  
• The Sear method involves cooking the steak at a high temperature from start to finish.
  
• The Reverse Sear method is a great choice if you are looking for an evenly cooked steak with a juicy interior and a crispy crust.
  
• The Sear method is a great choice if you are looking for a quick and easy cooking method.
  
• The best method for you will depend on your personal preferences and cooking skills.
  

If you are thinking about getting started in BBQ and grilling, or if you are considering jumping into this world, we have a few pointers that can help you carve the path to an amazing journey.

Grilling and BBQ are two distinct culinary arts, but both involve and require many of the same techniques, skills, and equipment. It is a hobby for some, a passion for most, and a business for others.

Regardless of what it might mean to you, if you are thinking about starting in BBQ or grilling, there are a few things you should think about, and no, I’m not going to talk you out of it. The fact is that BBQ can be an amazing pastime, and you can learn amazing skills. 

Top that with being able to cook amazing food for the people you love and cherish, and we have a win-win situation. BBQ and grilling can be a hobby, but there are also strong communities you can join and be part of. 

Advice for those wanting or getting started in BBQ and Grilling

The first piece of advice I can give you if you want to start grilling or smoking BBQ is to try it. This is a very rewarding pastime, and once you learn a few things, you can cook amazing tasty food for your friends and family. Again, very rewarding.

But this is also a skill. You will learn a lot and master many skills that you can then pass on to others, but you will also learn more about yourself. 

Grilling and BBQ, lastly, take you outside, outdoors. To grill, you have to go outside, which is one of my favorite things about this hobby. You have no choice but to go outside, breathe fresh air, and enjoy nature while cooking something amazing, not bad.

BBQ and Grilling

Sometimes people use the words “BBQ” and “grilling” together to refer to cooking food using an outdoor grill of some sort. You’ll hear things like, “I’m going to a BBQ party” or “Let’s cook the vegetables on the BBQ.” 

Let’s define these terms. Understanding the differences between BBQ and grilling is your first step towards getting into this amazing pastime and culinary art.

First, let’s make sure we clearly explain that BBQ and grilling are two different cooking methods and styles, both involve using an outdoor grill of some type. I say “type” because within the grill category, you will find different kinds of grills that use different fuels. 

Some grills are more beginner-friendly than others, but the point is that for grilling, you need a grill. 

Also, grilling food is done at higher temperatures, usually in the 300-500 degree range, and sometimes higher if you are searing meats like steaks.

Second, you have BBQ. Traditional BBQ involves smoking or roasting meats for long periods of time at low temperatures using a BBQ smoker of some sort. BBQ smokers are also available with a variety of fuel types, including propane, pellets, and charcoal.

These smokers, in one form or another, use wood to infuse smoke flavor into the food, giving it that authentic BBQ smokey flavor.

So now you know that BBQ and grilling are not the same, and there are two main groups of cooking appliances for both grilling and BBQ. 

Consider this

Below are a few things you should consider if you are thinking about getting started in the BBQ and grilling world, which can help you with choosing equipment, how to learn, and getting started.

Equipment

Looking and searching for equipment is one area where you will spend a lot of time. I mean a lot. When you start looking for grills and smokers, you will quickly realize how many options there are. But here is a simple way to narrow down your choices and find something that might work for you.

First, decide what type of fuel you feel comfortable using. In my beginner’s grill guide, I go over the different fuel types and their pros and cons. But in short, propane and pellets are the easiest grills to use, and charcoal can be the hardest.

Regarding flavor, charcoal grills remain the unbeatable choice, followed by pellet grills. The least flavor you will get will be from a propane grill. 

One thing about charcoal grills is that yes, they can be hard to use, but once you master a charcoal grill, you can cook anything on them. So if you want a versatile grill, suck it up buttercup, look at charcoal grills.

If you like tech and gadgets, pellet grills give you all that in abundance but because these grills burn wood pellets for fuel, you get smoky flavor, just not as much as in a charcoal grill.

Cooking styles, Grilling, BBQ, Both

The second thing you should consider is which cooking style you want to adopt. If grilling is more your style and you just want to cook simple recipes, a small propane grill might be enough. If you want to grill but also want flavor, a pellet grill might be a better choice. 

However, if you want to get into cooking authentic BBQ, then a smoker will be a better choice. Smokers are designed to cook low and slow and infuse smoke flavor into foods. These appliances can work as grills, but most are designed to work at lower temperatures. 

If you are interested in doing both grilling and smoking, know that any grill can be “tuned down” to cook at low temperatures. But some grill types can do this better than others. 

Pellet grills work well as smokers not only because they burn wood, which adds flavor, but also because their digital temperature controllers are excellent at keeping temperatures low and steady. 

The second-best choice are charcoal grills; as I mentioned before, these things can do it all, and as for flavor, well, they can’t be beat.

But if you are inclined to use grills like propane grills, you can get smoker boxes and even pellet tubes to still smoke delicious meats. Just don’t expect the flavor to be as strong as if you used a pellet or charcoal grill.

You First Equipment List

To get started in BBQ, there are a few things you will need. And no, you do not need to go out and spend thousands of dollars on high-end equipment. In fact, I have seen people win BBQ competitions using 300-dollar smokers; equipment will not replace skills. 

First, you will need to choose a grill or a smoker. Again, here are a few articles we have published that can help you navigate and see options for beginners. 

Second, you will need fuel—lots of it. If you opt for a pellet smoker or grill, we have an excellent guide on wood pellets.

Lastly, you will need a few grilling tools, such as a tongue, spatulas, and cleaning brushes. Other things you might consider are a good grill cover to protect your grill and a few barbecue books to get you started.

How to Learn

With us, of course. Start with our learning guides and explore hundreds of topics around BBQ and grilling. You can also learn from other pitmasters who have published amazing books for you to read and learn real techniques. 

Tips

Here are a few tips that will help you learn and improve at BBQ and Grilling.

First, do you! I say this because you will find all kinds of so-called experts telling you the right ways to do something, and in some cases, they are wrong. Why? Because when it comes to foods, there are basics and foundations, but this is an art, and as such, everyone will have their own style. 

There is not one way of smoking a brisket or a rack of ribs; there is well-cooked, good-tasting briskets and ribs; how you get there is irrelevant. If you go to a barbecue competition, you’ll see a few dozen people competing and cooking the same dishes, but not in the same way. 

The best flavor is what you like. Not everyone likes the same things and flavors. Find your way and what you like, and focus on cooking foods well. Once you’ve mastered that, you can concentrate on flavor, but the most important thing is that you know how to cook something correctly.

Last Word

Getting started in BBQ and grilling can be very rewarding, and anyone can get started. It does take some time, practice, and patience. Getting the right gear is helpful but not a huge deal. Many of us started with tools that were later replaced by high-end gear.

The main thing is to get restarted. 

In this article, we answer the question many of our readers have been asking. Yes, we read your emails, and based on popular demand, I will explain how much brisket you need per person, both when planning and measuring raw or cooked brisket. 

There is a difference in weight between raw and cooked brisket. But don’t worry, I will cover both. It is important to keep in mind that brisket can lose 30 percent or more of its “water” weight after it is cooked. 

I have cooked hundreds of pounds of brisket over the years, and I have experienced anywhere between 30 and 40 percent meat weight loss. I can also tell you that if you cook a mean brisket and plan for that, people can eat brisket like you won’t believe. 

I will give recommendations for both raw brisket and pounds of cooked brisket so you can plan properly.

Let’s discuss brisket first

Brisket is a popular cut of meat that is often smoked low and slow to make it tender and juicy. Okay, let me clarify: brisket SHOULD be smoked low and slow to achieve a tender and juicy cut of meat. To me, that’s the only way, but that’s a conversation for another day. 

This cut of beef is inherently tough and, unless cooked properly, can be a tough piece of meat. Brisket is carved from the lower breast muscles of a cow. 

To be more precise, the brisket is cut from the breast section beneath the first five ribs behind the foreshank. This area sees a lot of exercise, which makes this muscle a very tough piece of meat with lots of connective tissue. Hence, it is often cooked low and slow.

However, brisket is so versatile that it can also be prepared as corned beef and used in stews, but it is most popular in BBQ dishes.

Briskets can be found at local stores and sold as a whole brisket, or you can also buy them as two cuts, where you can choose between the point and the flat. In the brisket, the point is the fatty portion of the brisket, and the flat is the leaner, thinner part of the brisket.

So, How much brisket per person?

To answer the question and explain how much brisket per person, you should account for one pound of raw brisket per adult and half a pound for kids. This is the recommended amount when calculating brisket per person. 

This is how many pounds of raw brisket you should account for, and, though this seems like a large portion per person, remember that the brisket will shrink in size with trimming and will lose some of its weight as it cooks. In other words, a pound of uncooked packer brisket will be more like half a pound after cooking.

A more conservative serving specially in a more grumnet setting would be ½ lb of raw brisket per person.

But in a normal sitting, an average guest will eat half a pound of cooked brisket. Accounting for the weight loss due to trimming and moisture and fat content lost during cooking, on average the brisket will lose up to 50 percent of its raw weight, so 1 pound of raw meat will cook to half a pound of cooked meat. So, for example, a 12-pound brisket should feed 12 adults. 

This is the amount of cooked brisket per person

You should account for about half a pound of cooked brisket per person. This is a good serving size for a big adult, but based on my experience, plan for a little more if you are cooking for a large event like a New Year’s party.

You will see that many BBQ places sell brisket by the pound. Relatively speaking, this is enough for two people. The average person will eat around half a pound of cooked flat-cut brisket and feel full. This amount can change per person but  between a ½ -¾ pound per person is a good estimation.

Flat Cut Brisket

The flat cut is the larger portion of a packer brisket with a hefty fat cap. This side of the brisket is very common to find in stores and is the leaner side of the brisket. This is the side of the brisket that works well for a corned beef recipe.

As far as serving portions go, plan on around half a pound of cooked flat-cut brisket per person.

The Point Brisket Cut

The second cut from the beef brisket, known as the “point cut,” is a thicker piece of meat containing significantly more inner fat running throughout the cut. The point cut is not as easy to find in local food stores because it appears fatty and less appealing to most shoppers. However, it can be equally as flavorful as the flat cut and is great for smoking low and slow.

Raw Brisket Pound

Always keep in mind that raw brisket weighs more than cooked brisket. Therefore, when calculating how many adults need to be fed, keep this in mind. A pound of brisket will lose up to 50 percent of its weight as it sits for hours cooking in your grill. 

Here is my take

Every time I smoke a brisket, people want seconds or some to take home, which I completely understand and love because, well, it tells me I did a great job and my brisket was on point. 

I personally recommend upping your portions if you are entertaining or cooking for a large party. People tend to eat more, have a couple drinks, eat some more, and then take some home. 

Conclusion

When estimating how much brisket per person to prepare and serve, two things have to be considered. First, get a total headcount of the people you will be cooking for. Keep in mind that brisket can lose up to 50% of its weight while it’s cooking, so you want to start your calculations using the raw brisket weight in pounds when you go to the store to select your brisket.

If you’re planning on cooking for ten people, can you estimate a 10 lb raw brisket, which means 1 lb per adult and half a pound of cooked brisket per adult.

My personal take, based on my years of experience and having cooked many briskets myself, don’t be afraid to add a bit more. Brisket is a delicious cut of meat, and it is easy to indulge in a plate full of this meat. 

Brisket is one of the most popular BBQ dishes you can experience. When a brisket is properly smoked to perfection and done the right way, it is meat heaven. 

To achieve good results, you employ a few tricks, including wrapping, but for this method to be effective, it has to be done at the right time, so I will teach you when to wrap a brisket to push through temperature stalls but still cook a juicy, tender brisket.

Nevertheless, because brisket is a large, tough cut of meat, smoking it to perfection does come with its challenges. One is to smoke it until done without drying the meat, which is when wrapping techniques can help.

I will discuss when, how, different methods, and other tips so that you know how to deploy these techniques, but most importantly, when.

When to Wrap Brisket Meat

You need to start thinking about wrapping your brisket when it reaches an internal temperature of 160 to 170 degrees Fahrenheit.

When to wrap the brisket is indicated by a culinary term we like to call the “stall.” The stall is exactly what it sounds like—the internal meat temperature stops climbing for a noticeable period of time.

If you are using a smart thermometer, it is very easy to see the stall happening in real-time. If you don’t have one of these thermometers and are using an instant-read probe, you have to check the brisket constantly and make notes until you start noticing that the temperature is no longer rising.

Why Brisket stalls

Beef Brisket, as with other cuts of beef, is considered well-done when it reaches an internal temperature of 160 degrees Fahrenheit. But when it comes to brisket internal temperature, we want to smoke this meat past that point to allow for all the connective tissue and fat to melt and render for tenderness and moisture.

However, this very same thing—”melting the fat”—we want to achieve when smoking a brisket can become our nemesis. 

This is because of something referred to as “evaporation,” or more accurately, “evaporative cooling.” As the brisket cooks and heats up, the meat contracts, pushing juices from the rendered fat and tissue out. 

Evaporative cooling is when all the internal meat juices surface and evaporate on the meat’s surface. Think about how our bodies sweat to cool us down during a hard workout session.

This effect naturally cools down the brisket and slows its cooking progress. This happens because the heating rate, the speed at which the brisket’s internal temperature is rising, and the ambient temperature inside your smoker’s cooking chamber have matched the point of the brisket’s juices evaporation point, and this, my friends, is when it is time to wrap.

How and Methods to Wrapping a brisket

The problem is that if you don’t address the stall, eventually the meat will dry out and the brisket won’t be as tender and juicy as it can be. Sure, you could “weight it out” or increase the grill or smoker’s temperature, but if you are trying to achieve the best results, then you should consider wrapping the brisket.

Wrapping Using Butcher Paper Wrap

The butcher paper wrapping method is when we use paper, more specifically pink butcher paper. Butcher paper is traditionally used by butchers to wrap fresh meat due to its absorbing qualities after they trim and cut it and package it before packaging and turning it over to the consumer.

Wrapping a brisket using butcher paper is a very popular method to wrap a brisket because it conserves the bark a bit more. I will get more into that later. 

To wrap a brisket using butcher paper, cut a large sheet of paper; don’t be shy, you will need lots of it. I usually cut a sheet about 30 to 38 inches long, but it varies depending on the size of the brisket. Then fold the paper sides to create a strong foundation for the wrap. Place the brisket vertically in the center of the paper sheet, about five inches from the paper’s edge.

Grab the edge of the paper and wrap around the brisket and tuck it under the brisket tightly and give the brisket one roll. Pull the brisket towards you and make sure everything is tight, roll it again.

Fold in both top and bottom sides then wrap up ( roll ) the paper around the brisket creating a tight fit end seal.

Wrapping Using Aluminum Foil

Aluminum foil is the original Texas crutch method. This method became very popular, among competition pitmasters who wanted to cook their brisket fast but preserve the juiciness and tenderness. The name stuck, and the rest is history.

The key to wrapping with aluminum foil is to wrap it tightly around the brisket. You want to use the foil as a tight seal to not only hold all the juices in but also restrict the meat from sweating and cooling. The opposite can create a steam bath and soften the brisket and bark a lot.

To wrap the brisket using aluminum foil, cut a long sheet of foil. Place the brisket about halfway vertically on the length of the foil. Roll the brisket once, bring the sides in tight, and roll the brisket on its sides until the end of the sheet. Make sure everything is tight.

It is important to remember that you want to apply this method and any other wrapping method following the temperature guidelines I discussed at the beginning of this article. 

You do not want to wrap your brisket too early, and you certainly do not want to rush; you will be cooking the brisket for hours!

The Half Boat wrap

The half boat wrap is popular among backyard warriors and is good for those who don’t want to do a paper warp, have aluminum foil handy, and want to control the stall but not so much. Some people find it hard to wrap with butcher paper, others just like using what they have at home but most people using this method just like to change things a bit

This is because the half-boat wrap kind of combines the advantages of the two wrapping methods I just discussed, which I will compare in a second. 

To do the half-boat wrap, grab some aluminum foil and create a shallow aluminum “base” in the shape of, well, something close to a boat. The goal here is to cover the brisket’s bottom and sides while leaving the top exposed.

The Texas Crutch

People have come up with creative ways for wrapping brisket, but no method is as popular as the Texas Crutch. The method was made famous by BBQ and Pitmaster in competitions where they tried to shorten the cooking time of their briskets. 

The Texas Crutch has been adopted by BBQ backyard warriors, and a few variations have emerged, but the concept remains the same. 

Using Paper vs Aluminum Foil When Wrapping

This is a good topic to touch on because by now, you are probably wondering, “Okay, wrapping brisket based on what method?” Well, let me explain and dive into the first two warping brisket methods because those are the most effective and popular.

Both using aluminum foil and butcher paper are effective for wrapping brisket and speeding up the cooking progress; however, because of the characteristics of these very different materials, the brisket will cook and even taste different.

Aluminum Foil

Aluminum foil is the easiest method for wrapping brisket. First, aluminum holds its shape, so it is easy to get it nice and tight around the brisket. You don’t have to work too hard to get the foil nice and airtight. 

The main advantage of aluminum foil’s airtightness is that it can create such a nice sealed environment, which means nothing escapes, including very little evaporation. This makes the foil wrap optimal for cooking speed, tenderness, and juiciness.

However, what makes this method “fast” is also its downside. Making an airtight completely sealed wrap around your brisket means that a lot of the juices will stay in the foil wrap and all the evaporation stays in. This creates a soft bark on the brisket, and you also lose some of the seasoning, which, if you’re not careful, is almost like boiling the meat.

Flavor is another area where the characteristics of foil have another drawback. Because aluminum foil completely seals or shields the brisket from the outside in, that also means that while it is wrapped, it is not absorbing wood smoke. Lastly, heat penetrates and gets to the meat.

Butcher Paper

Now, let’s talk about butcher paper. I personally like using butcher paper because to me it still does the job but it “tones down” the side effects of wrapping with aluminum foil

Butcher paper is not as beginner-friendly when it comes to wrapping. This is simply due to the fact that it is paper and does not retain its shape or fold as well as a thin sheet of aluminum. So you do have to apply a few techniques to make sure the paper doesn’t open up in the middle of the cook.

Nevertheless, butcher paper works great for wrapping paper, and just like aluminum foil, it has its pros and cons. 

The first benefit is that because butcher paper absorbs fluids and meat juices, you don’t “boil” the brisket as much. This contributes to a crispier bark and a less soggy brisket. Still juicy, just a tad dryer. 

Flavor is another area where butcher paper shines. Paper allows for a small amount of smoke to penetrate, so even when wrapped, the brisket will still get some smoke flavor.

Butcher paper also lets in more heat, so it is important to monitor the smoker’s temperature closely.

Results	Wrapping Method
Juiciest Brisket	Aluminum Foil
Cripier Bark	Butcher Paper
Cooks faster	Aluminum Foil
Flavor	Butcher paper wrap

Why wrap a brisket

The purpose of wrapping a brisket is to push it through a temperature stall and increase the cooking temperature without drying out the meat. In short, you don’t always have to. If you are smoking a small brisket, you likely don’t have to wrap it. 

In BBQ, there is a big misconception surrounding “wrapping,” and many experts, including myself, agree that you don’t always have to wrap.

Juicer and Tender Brisket

You can wrap the brisket to manipulate its tenderness and juiciness. As I mentioned before, you don’t always have to wrap the brisket, especially when smoking small meat cuts. But if 

You don’t always have to wrap

The wrapping techniques I mentioned here are useful but don’t always need to be applied. The main indicator is a temperature stall. Also, if you know you are smoking a large brisket, then anticipate having to wrap.

Other factors like humidity, your smoker, and the weather will have a slight impact on whether you’ll need to wrap your brisket or not.

Preserve the Brisket Bark on Paper Wrapped Briskets

When you wrap a brisket, there is always a small chance that you might lose some of its seasoning and soften the bark. One way to preserve the bark is to use a binder such as mustard or olive oil. Is it necessary? Not really. But some of us like to shoot for perfection. 

When wrapping brisket Keep these drawbacks in mind

There are a few drawbacks to any wrapping method. First, there is flavor. Wrapping the brisket results in less smoke flavoring the meat.

If you are not careful, the meat’s texture will also turn out “soggy.” Sometimes warping the brisket makes it soft, but you’ll learn to manage this with time.

Lasly, temperature needs to be closely monitored. While the brisket is wrapped, its internal temperature will fluctuate a bit. Keep an eye on this.

Conclusion

We went at what temperature to warp a brisket which usually is when it reaches about 160 to 165 degrees internal temperature. We also went over three popular wrapping methods including using aluminum foil, butcher paper and the half boat

This is a technique, and like any other, it will take some time to master, but once you do, you will enjoy juicier, more tender briskets. 

💾

The term “uncured” can often be indecently misleading as many believe that it refers to a healthier or better than cured ham. In this article I explain what uncured ham really is what defines ham as incurred, how to cook uncured ham as well as more information to help lea 

Let’s start with a ham. 

Ham is a type of pork meat derived from the pork’s rear legs and is then trimmed and sliced into ham slices or sold whole. Ham is very popular and can be used in many different ways. It is a simple addition to a sandwich or a main dish. Whole hams can be smoked for prepping and a great Thanksgiving dinner or as a side dish.

You can also find ham from other areas of the pig, including the shoulder. These are often referred to as “should ham” or “picnic ham” but do not pack the same flavor as ham carved from the leg.

Ham is cured, but there are two distinct processes, giving the name “uncured ham.” But as I will discuss later in this essay, the word “uncured” does not mean “not processed”. Instead, the industry uses the term to describe a more natural way of curing the meat using non-chemical, man-made ingredients.

What is uncured ham?

Uncured ham, also referred to as “fresh ham,” is the same meat as cured ham in terms of the type of pork cut. The distinction is that uncured ham is not brined or injected with chemicals or artificial preservatives.

Uncured ham is more of a term to describe ham processing. The types of hams have not gone through additional chemical curing processes where things like artificial nitrates, brains, and preservatives have been added and injected into the hams. This doesn’t mean that “uncured” has not been preserved in some form, it means the ham is free of man-made traditional curing chemicals and the preservation was done using natural preservatives. I always recommend you read the meat information and check for any “added” ingredients.

There are more natural ways of preserving ham, including smoking or using natural salts. The downside, and as you could expect, is that  uncured in some cases, has a shorter shelf life than cured. The term “uncured” should not be confused with “uncooked” or “raw.”

It is also important to explain that because hams have not been preserved with chemicals, they are chemical free. I know confusing right!, think cured ham uncured. Some vendors will use natural salts that still contain nitrates, but this will be disclosed on the packing label. 

There is another uncured type of ham that is free of chemicals and even lower in sodium; it is the type of uncured ham made using drying, curing, or smoking methods. Fundamentally, smoking methods are a way to slow down fat oxidation and slow down bacterial growth, but this method also adds flavor while making uncured ham healthier.

I must highlight something I have read in other articles:

Even products that are labeled as “uncured,” like organic hams, are in fact cured with the nitrites that naturally exist in celery salt or beet brine [1]. Nitrites are still present; however, they are not produced in a laboratory. These sodium compounds are responsible for preventing the growth of Clostridium botulinum, also known as botulism, which is a dangerous pathogen that can be found in cured meats and other preserved foods [2]. This is why you will see on the label of hams “no nitrates or nitrites added except for those naturally-occurring”.

How is uncured ham made?

As I mentioned before, uncured ham is still cured. However, more natural methods are employed. For instance, instead of injecting chemical nitrates, celery powder is used instead of man-made sodium nitrate and other factory-made chemicals. Often, a salt-based brine is also used to preserve the meat. However, nitrates are still used, just in natural form by using natural spices and salts. This should be written on the package as “natural nitrates present” or something similar.

There is the simplest and most natural way of naturally curing ham, which is by smoking the meat. Curing meat by using smoke or smoking the ham This is the most ham-flavored item in stores and is a form of “uncured.” The method is quite lengthy and, on average, it takes days to smoke and cure ham. This can raise its price, but it is the most natural ham people can buy. So, for those looking for a no-chemical uncured ham, smoked ham is a good alternative.

Smoked ham does have a “smoky” taste, but it is often less salty. At the stores, you can easily identify this kind of ham by looking for smoked uncooked, and some brands will also state that the ham has no added nitrates or preservatives. The package might also say “fully cooked.”

Is the taste of uncured ham any different?

For some, the taste is almost the same, but there are differences. Cured ham tends to taste salty and is very moist as it is often packaged with a preservative brine. Uncured ham will taste more like tenderloin, and uncured smoked ham will have a slight hint for smokey flavor.

Which stores sell uncured ham? Where to find it

Ham is a very popular item and is available at many major retailers. These stores normally also carry uncured ham and all other variations. I find that smaller retailers and niche stores like Whole Foods do a better job at storing high quality uncured ham.

You can also shop online at retailers such as Snake River Farms and other food delivery companies.

Ham Price

Simply put, uncured ham on average costs less than cured ham. This is because it is uncured, meaning it does not go through the more expensive processing methods applied to cured ham. However, if you shop at stores like Trader Joe’s and Whole Foods, sometimes uncured ham can be categorized as a specialty meat and sold at higher prices.

Is uncured ham healthier 

Uncured meats are often seen as a less processed, tastier choice, and the same applies to uncured ham. The main reason is that by not injecting the meat with chemicals and preservatives, or curing it, there is less cost, and you, as the consumer, are buying a product that is more natural and with fewer chemicals. Since there is less pricing, less chemicals, on-artificial nitrates and less salt, uncured ham is seen as a healthier option.

Preparing the uncured ham

Preparing uncured ham is not that much different than other meats, but you can cook it or smoke it to make it fit your recipe. Some fully cooked hams are ready to be sliced and steamed as soon as you open the package.

What does uncured ham taste like 

I have to be very honest here. Sometimes I cannot tell the difference between these and hams. To me, the uncured ham taste is not that dissimilar to cured ham, but one can definitely notice the difference in saltiness. Also, the texture of uncured hams is often a tad dryer since they are not soaked in brine.

Other Helpful Hints

Always read the product packaging info and see if what you are buying and consuming.

Uncured ham storage

Store ham in your refrigerator at at least 40 degrees and keep an eye on its expiration date.

What to look for when selecting hams

Look for brands that do a good job of disclosing what’s in the packaging. 

Conclusion

Now you know the differences between cured and uncured ham, and I hope this article helps you when you go to the store and are trying to decide which one is a better choice for you.

References

[1] https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/

[2] https://www.cdc.gov/botulism/index.html

Many of our readers have asked us to compare a porterhouse and a ribeye steak. Which one is better? How to tell the difference between the two and how to identify them if they are placed on a plate in front of you.

Both are amazing and tasteful cuts of meat. Both steaks pack a punch of flavor, are easy to cook, and are great for grilling. However, there are some differences between these two cuts of meat.

In this article I will explain the main differences between these two cuts, talk a bit about their flavor profile and how to identify them. Put on your seat belt; you are on for a meaty ride.

Let define what a Ribeye Steak is

Ribeye is a delicious, tender steak and very popular due to its rich fat content and marbling. One of the most delicious aspects of a ribeye is the marbling. These steaks are very flavorful and are great for cooking on a grill because the fat protects the steak from drying out and remains juicy. Normally, ribeye steaks are smaller than porterhouse steaks, but these steaks can be cut as large as 8 pounds.

The ribeye comes from the ribs of the cow. It is also known as the spinalis dorsi, its anatomical name is or also known as the ribeye cap. This steak can also be trimmed as a cowbow steak or tomahawk.

Ribeye Flavor Profile

As far as the flavor of a porterhouse vs ribeye, I prefer a ribeye because its fat content makes the meat very juicy even on a high heat cook. Compared to a porterhouse, the ribeye is very tender an the porterhouse has a stronger beef flavor.

Now Lets define what a porterhouse steak is

A porterhouse is easily identifiable by its size and shape. This steaks are large and carry have a tear drop kind of shape. A porterhouse steak can wight up to two pounds and its larger size and ticker cut is what differentiated from is slimmer lighter brother the T bone steak. The T bone steak is a smaller, slimmer steak cut with a smaller tenderloin portion, the porterhouse is a cut closer to the rear end of the short loin containing a larger portion of tenderloin ( fillet mignon) and strip.

There are also specifications defined by the U.S department of Agriculture [1] which states that a porterhouse suggest weight should be 10 to 12 ounces and its maximum width in relation to the parallel length of the back bone, one and a quarter inch thickness. This is important because is one of the difference on a  porterhouse and a T bone steak.

 Both steaks are the same cut and come from the same part of the animal and both have that recognizable T-shaped bone.

The porterhouse packs a lot of flavor as it offers two cuts of the steak, a tenderloin (the fillet mignon ) and a strip steak (the New York strip) split between the bone. The porterhouse steak is cut from the tenderloin and the top loin, joined by the bone which is why you get two steaks and why this steak is so flavorful and popular.

Porterhouse Flavor Profile

The porterhouse taste is beefy with a good balance of flavor and tenderness. It is does not have as much aft and marbling as a ribeye but it still has a tender texture. Unlike in ribeye steaks, this cut has a stringer beef flavor and different texture profiles to to the tenderloin portions and the strip, the trip side being slighter tougher than the tenderloin.

The Difference: Porterhouse vs Ribeye 

The first and most obvious difference is where the actual steak cut is from. There are eight primal cuts of beef. These are the first meat cuts from the cow carcas. From these primal cuts, different subprimal cuts are butchered, including porterhouse steaks.

The porterhouse steak is a subprime cut from the loin, more specifically the lower back portion. The loin is a relatively inactive muscle in the cow that runs along the spine.

The ribeye is another subprimal cut extracted from the ribs, the rib being the primal cut. As its name suggests, this steak is from the upper area of the rib and is well known for its slightly “salty” beef flavor. This is because a ribeye steak has a higher fat content than a porterhouse steak and it is noticeable. Ribeye steak can also be trimmed and cut in different ways, making either a cowboy steak, a tomhawk steak or just a ribeye. Surprisingly, the only difference is whether the rib bone is attached and its length.

Then there is flavor

Porterhouse steaks have a stronger beef flavor than ribeyes. This is due to the lower fat content in porterhouse steaks. Ribeyes have a higher fat content and more marbling . Expect the ribeye to have a very rich flavor and the porterhouse to be a tad more balanced with a stronger beef flavor. Because ribeyes have more fat, it is easier to cook these steaks to higher temperatures and doness levels. The fat keeps the meat juicy during long cooking and renders well during a high sear.

Tenderness and Texture

Somethings things like flavor and texture c an be subjective but the ribeye thanks to all its marbling and fat will feel more tender. The porterhouse will have a combination of tenderness and toughness due to its two cuts, tenderloin and the strip; the strip being a tougher cut.

Fat Content difference of ribeye and a porterhouse

This is also a major distinction. Ribeye has a lot of fat, and the marbling difference is obvious. Porterhouse steaks contain some fat, but not as much as ribeye steaks. 

In ribeyes you will notice a wide spread of marble throughout the entire cut and often a thin outer ring of fat on one side. A porterhouse, on the other hand, still has fat and some marbling, but not as pronounced as on a ribeye steak.

Appearance of each Steak Cut

The porterhouse steak has a t-shaped bone with two different cuts, and its overall T shape is very recognisable. The ribeye is taken from around the rib, whereas the porterhouse is carved from the loin. The shape of these two steaks is very reconfigurable. The porterhouse contains a “T” shaped bone which sahpes the meat around it and keeps that “T” shape, and the ribeye has a rounder shape to it.

Price

Price is another area where these steak differ. This is one hard point to score because meat prices change all the time. Also there are different grades of of meat, everything from choice, prime and even black grade influence the price of the meat.  

But here is what I go by, I look at top of the online suppliers and monitor their prices and prices I found are from of the US top meat suppliers. I personally use and recommend Snake River Farms, the short story on them, the provide most high end restaurants and businesses with impeccable cuts of meat and most BBQ and Grilling Pros use them too.

As you might know the USDA has a beef grading scale to let consumer knows the quality of the meat. The are other guides out there but the USA beef grades are the standard and the guide used across the US. This guide grades the marbling and thus quality of the meat,

One thing to know is the higher the grade the more expensive the steak will be. The grades USDA Prime, USDA Choice, and USDA Select [2]. Black grade is above USDA prime, yeap, think about melts in your mouth juicy steak.

Porterhouse 

A two pound Black Grade porterhouse will cost about 130 dollars. This is the highest grade wagyu meat money can by but if you want a real steak, this is it. Now this is top grade, best in town steak. This is the type of cut you likely find at a high-end restaurant.  On everage you can find a porterhouse steak for about 17 dollars per pound and up. Of course the better the quality expect to pay more.

Ribeye

On the other hand two pounds of black grade wagyu ribeye will run you about 155 dollars. Now I’m comparing two of the best cuts and highest grade of steak you can buy but you get the point. In average this steak will cost you about any where from 20 to upwards of 70 dollars per pound depending on its grade. I always find myself going with the ribeye, although more expensive at times, because I truly enjoy its flavor.

So you can see there is a good price different between these too steal cuts. I have seen steak prices change a lot over the last months but when comparing a porterhouse vs ribeye the always seems to be the more expensive steak.

One Last Word

When comparing a porterhouse vs ribeye, side by side the first difference is their visual appearance. The porterhouse has that distinguishable T bone and T shape whereas ribeye steaks have a lot of marbling and a tear shape. Both are great steaks but if you want the biggest bang for your buck the portions on porterhouse. 

Refrences:

[1] https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

[2] https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

In this article, I will answer how long does ground beef last in your fridge but also how long it lasts in the freezer, signs of spoilage, and tips to help extend the life of the beef.

Ground beef is a popular meat and works for many recipes and dishes. However, one ground beef does not last as long as other meats. Sometimes we go to the store and grab a pound of meat, thinking ahead while planning our weekly family menu. 

However, life gets busy and dinner plans get postponed. Now that you know that ground beef will sit in the fridge, you are wondering how long ground beef lasts in the fridge before it goes bad. 

How long Does ground beef last in the fridge – Raw Meat

Food is our precious fuel, but it does have a shelf life, and that also includes ground beef meat. 

Ground beef can last one to two days in a refrigerator as per the U.S. Food and Safety website. This also depends on the freshness of the meat, which can be calculated by looking at the “sell by” stamp on the meat package. If you buy fresh meat and store it in the right compartment in your fridge, you can get up to two days out of the meat from the date of purchase before it starts showing signs of spoilage. 

If you buy ground beef close to the end of its “sell by” date, then unfortunately you might get about a day out of the meat even if stored in the fridge. Also, meat that has been sitting on the store shelf and is too close to the “sell by” date will not taste as fresh and will not last as long in the fridge as a pound of beef that has just been placed on the store cooler. 

Ground beef has a short “fridge life,” but the key is to buy as fresh as you can.

How Long does Ground beef last in the freezer – Raw

Just like with other meats and foods, storing ground beef in the freezer can extend its shelf life. Ground beef can last anywhere from three to four months and be free of contamination. Just keep in mind that when you thaw the meat, it might not taste as fresh as if you cooked it right after you purchased it. 

I like to use unfrozen ground beef in grilling recipes because the smokey flavor and seasoning help to mask any signs of lack of freshness. 

And here is the important part: unfrozen raw ground beef should never be refrozen. I calculate my meal plans so that if I take food from the freezer, it is cooked immediately. 

I sometimes buy meat from club stores and buy in bulk to save some cash, but I have a large freezer in my garage where I can keep large cuts of meat frozen for long periods safely.  

How long does “Cooked” Ground Beef last in the Fridge 

Just as with other cooked meals and meat cuts, ground beef can last about 3 to 4 days in your refrigerator. So, if you cooked extra meat and have leftovers, you can eat the ground beef after a few days. Always follow the USDA guidelines on how to safely handle leftovers.

As with every food and raw meat, the point of following safe and healthy guidelines from sources like the USDA and other Health and Food organizations to make sure you are handling food correctly. 

The biggest issue with mishandled food is bacteria growth. If you consume bad ground beef or any other meat, even if kept in your refrigerator, it can cause health problems.

Also, spoiled food can contaminate other foods in your fridge. Also referred to as food cross-contamination. 

What causes raw ground beef to spoil in just a few days

Ground beef spoils quickly because it is skinless and very exposed, allowing for greater levels of bacteria and microorganisms to come into contact with the meat during packaging and manufacturing.

Meat comes from animals, and bacteria and microorganisms are already in the animal and thus in the meat before it is processed, packaged, and delivered to stores. 

During the stages of processing and butchering, the meat is exposed to more bacteria and contamination. Even though butchers and food processing companies follow strict guidelines, more bacteria get into the meat during these steps. Pre-handling of live sticks also plays a factor in meat quality and post-processing slicing speed.

Things like butchering, cutting, and processing the meat through different machines expose the meat to bacteria, microorganisms, and lipid oxidation. In turn, this bacteria is killed when food is cooked to proper temperatures, but the point is that the bacteria is there and is actively growing. This is why, once again, meats must be cooked to proper internal  temperatures to ensure bacteria are killed.

The way livestock is handled prior to being processed also contributed to the meat’s quality and likelihood of early spoilage. Factors like nutrition, transportation methods, and lairage contribute to meat products’ spoilage rate.

Most fresh ground beef is uncured or preserved using preservatives with no nitrites, organic acids, or sulfides, so we can say that its freshness is also its downfall.

Refrigeration and freezing ground beef are ways to slow bacteria growth and spoilage. Sure, there are other ways of preserving ground beef, but some are far-fetched and more factory methods than stuff we can do in a home kitchen. 

How can you tell that ground beef is going bad

There are a few telltale signs of ground beef spoilage, or at least that it is starting to go bad. As we discussed earlier, storing the meat in the refrigerator as soon as you can slows down bacteria growth and avoids spoilage for a couple of days, but if you believe you have passed that mark, there are a few signs that the ground beef is going bad or has been in the fridge for too long.

Color change

It’s important to know that the color of ground beef can change due to lighting or exposure to oxygen in fresh air. Fresh ground beef should have a red tone as its levels of oxymyoglobin absorb oxygen (2). As you open the ground beef package, the meat in the inner and bottom portions of the package might look more pink or even grayish because of a lack of oxygen, and that is normal.

However, if the outside portion of the ground beef has turned gray or has a brown tone, it has started to spoil and is best to dispose of.

Also, if you notice any mold spots or green and blue spots, the meat has spoiled (4).

Texture change

Another way to tell that the ground beef is bad is by doing a quick texture test. Touch the beef, and if it feels slimy, it should be disposed of. Good ground beef should feel firm to the touch and break apart when pulled, but it should not have a slimy, sticky consistency (5). Please remember to wash your hands after touching the meat.

Ground Beef Smell 

Fresh raw ground beef has very little smell, but if the meat has a tangy smell, it is likely going bad and should not be consumed. The smell comes from bacteria (Lactobacillus and Pseudomonas spp.) and is no longer safe to eat (6).

The reason we list color and texture tests higher than this smell test is because pathogenic bacteria does not smell, but at this stage you should notice color and texture signs of spoilage (4). 

Expiration Date

This is pretty obvious, but I have often rushed in and out of the supermarket and forgotten to check the expiration date on the ground beef package. There are two type of date stamps you need to be aware and they both have different meanings,

First you have the sell-by dates, which indicate how long the store can display the ground beef on their shelves. The ground beef can be safely stored in your fridge and consumed up to two days from the “sell-by” date (7).

Then there is the “expiration date or best before date,” which is when the ground beef will start to go bad. If you have frozen the meat before these dates, it can last up to four months, but if you have not, then it will need to be trashed (7).

So it is important to pay attention to the labels and clearly understand their meaning. 

Stages of Ground Beef Spoilage

So we have talked about how long beef will last in your fridge, but below you can view different spoilage stages.

• Color Change
• Texture Change
• Surface slime

Tips for preserving Ground Beef and Food

Bacteria starts growing on food rapidly at temperatures between 40 and 100 degrees Fahrenheit, referred to as the danger zone. In a matter of hours, food left outside your refrigerator can reach these temperatures, and bacteria growth will accelerate.

Try to plan your trip to the grocery store, and if you are planning on buying meat, it is best to stick to a quick route. Plan on going to the grocery store and returning to your home as soon as possible so that you can place your groceries in your fridge as soon as possible. 

Sure, Walmart and Home Goods have sales, but leaving raw foods in your car means it can reach “danger zone” temperatures, which accelerate spillage.

Take a small cooler with you. I know this sounds drastic, but it is effective. You can take a small Yeti or any type of cooler with you in the car and place those perishable items in the cooler as soon as you get to your car. This will help a lot in keeping the meat fresh and slowing any bacteria growth.

Lastly, put perishable items like ground beef in your refrigerator as soon as possible. Other canned goods, cereal, and rice can wait.

In Conclusion

Raw ground beef can last up to two days in your refrigerator and up to four months in the freezer. Always be sure to read the expiration and sell-by dates, and don’t hesitate to throw away bad beef if you suspect it has gone bad.

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6811465/

https://www.tandfonline.com/doi/full/10.4081/ijas.2015.4011

https://www.fsis.usda.gov/#16

https://pubmed.ncbi.nlm.nih.gov/27898846/

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety

Beef brisket is one of the most popular BBQ dishes, and when smoked the right way, following all the proper steps and methods, and cooked to the right internal temperature, the results are one of the most delicious and juicy cuts of meat you can have.

One of the most important aspects of smoking a good brisket is getting it to the right internal temperature. This seems simple enough, but with so much misinformation from a so-called “BBQ site” and poor technique, it is easy to overcook a brisket.

In this article, we will teach you what internal temperature to cook your brisket to as well as other tips for getting success when smoking a brisket. I have studied and read many hours of material just on brisket, which I share in this article.

Recommended Internal Temperature for brisket

The ideal internal temperature for well-smoked, tender, and juicy brisket is 205 degrees Fahrenheit. Keep in mind that after the brisket is removed from the smoker, its internal temperature will continue to climb, and you do not want it to exceed 210 degrees.

I like to take my briskets out once the internal temperature reaches 205-degrees. I will explain later how I do it, monitor these crucial temperature points, and make sure you always hit the ideal brisket internal temp.

There are many opinions and preferences when it comes to brisket doneness levels and internal temperature, but I can tell you, I learned from the best. Some like to aim for a lower temperature and others for a higher one. 

There will always be different opinions in the BBQ world, but let me tell you how I learned and where I get my secrets from.

I have smoked hundreds of pounds worth of brisket, and cooking brisket is always a challenge. I have tried many techniques, BBQ seasonings, and recipes. 

I have read many books and studied a lot of great pitmasters, and when it comes to brisket, very few have been as successful as Aaron Franklin. Aaron has his own BBQ restaurant in Austin, Texas, and is one of the most renowned pitmasters in the US. 

Internal Temp

Monitoring the brisket’s internal temp as it cooks is as important as knowing the proper smoked brisket temperature. Also important is the speed at which the brisket cooks. To smoke a juicy and tender brisket, its internal temperature needs to raise slowly and, very importantly, gradually.

You want to see a nice straight climbing line in your thermometer app without any temp spikes or temperature drops. The brisket needs lots of time for fat and connective tissue to break down for tenderness and keep the brisket moist. If you thermometer doest not have smart functions like temperature plotting you I suggest looking into smart wireless thermometers.

Many of use the probe test, which is that when tissue and fat melts, the probe goes right in with very little resistant, like butter.

You will learn how to throttle a brisket cooking progress with time, but one sure way to get consistent good results is to use a smart thermometer or at the very least, a cooking probe alarm. These thermometers allow you to set internal temperature targets and hit the ideal internal temperature each and every time, accurately.

Brisket Meat

Brisket is a muscle, and if not cooked perfectly, it can turn out tough and dry. The most important thing to do when cooking a great brisket is to monitor the temperature and not let the brisket get to its serving temperature too fast.

It takes hours for the smoke to penetrate and infuse the brisket with flavors and for the fat to render.

Many people come up with creative ways of but the key is to cook the brisket slow and monitor it.

We like to use techniques from one of the best at brisket, Aaron Franklin. His career has been very successful, and his restaurant is a hit. Every day, he sells out of food, and his main hit is brisket. His restaurant has hosted everyone from presidents to celebrities as well as regulars like you and me. Aaron is most known for his briskets, and his methods have worked perfectly for me.

He has released a few top cooking books and has been featured in the New York Times best sellers list multiple times. 

So in short, when it comes to brisket, I follow the man.

Three important brisket temperatures to monitor When cooking and Smoking Brisket

Temperature control and action at various stages of the smoking, low and slow cooking processes, are the keys to a juicy smoked brisket. Here are three brisket temperature stages you want to keep an eye on.

1. The Stall

The stall is a term to describe when the brisket’s internal temperature stops rising. As the muscles, meat, and tissue contract, the brisket will experience what’s known as evaporative cooling, which means that as the meat’s muscles contract, they let juices out, cooling down the meat.

A brisket stall happens when the meat reaches approximately 160 to 165 degrees, which is technically when beef is done as per the USDA guidelines (which you should always follow), but at this temperature the brisket will be tough and “gummy.”

First, make sure you use a meat thermometer to monitor the stall and detect the stall. Second, wrap the brisket in butcher paper or aluminum foil to push it through the stall. Wrapping the brisket is not always necessary, but smoking large briskets, slow rising temp can be a problem.

If you wait some time an the temp plot chart on your thermometer looks flat, get busy wrapping. If you let the brisket in the smoker unwrapped for too long the outer parts of the meats and thing ends will start to dry and even burn. This is why we wrap a brisket before cracking the up heat and pushing through the stall.

The paper wrap ( or foil ) will not only protect the brisket from higher temps but it will also keep it from drying as all the juices will collect on the foil, some will steam up and roll back down the side off the brisket.

After your wrap your brisket, increase the temperature of the smoker by 15 to 20 degrees before lowering it once you’ve passed the stall and unwrapped the meat.

At about 180 degrees, collagen will melt down to gelatin and start tendering.

2. Time to remove the Brisket from smoker

A crucial temperature stage to keep a close eye on is the time to take the meat out of the smoker and let it rest. This is very important because you do not want to overcook the meat. Set your meat thermometer to alert you when it reaches 205 degrees, and then let the meat rest.

While the meat rests, its temperature might rise, but you want to let the brisket rest to about 145 degrees before slicing.

3. The smoker’s temperature

Besides the brisket’s internal temperature, you also need to monitor your smoker’s cooking temperature. The cooking temperature inside your smoker can hover anywhere between 250 and 275 degrees, but try not to exceed those temperature marks. If the temperature spikes to say, 300 degrees, you’re no longer smoking meat my friend, you’re grilling.

This is the type of meat you don’t want to rush and certainly don’t want direct flame or hight heat hitting those beef-ends.

A good smoker thermometer can help you here. Monitor the ambient temperature in your smoker’s cooking chamber using a good probe. There are many probes with multiple sensors to monitor the meat and the cooking chamber’s ambient temperature.

What is a brisket

Did you know that the word brisket is a synonym for breast meat? Brisket, or beef brisket, is one of the nine primal cuts from the cow, brisket deriving from the cow’s chest specifically.

Brisket is a tough cut of meat because it is one of the animal’s most active areas and is densely packed with connective tissue. You would think this cut of meat could never be tender, but that’s why it is smoked low and slow.

On the other hand, this is why it is critical not to overcook smoked brisket to avoid drying it.

How to monitor the Brisket to get the right doneness temperature

I’m glad you made it this far in this article because we are about to talk about something very important. How to keep an eye on temperature. You’ve seen how much I’ve hammered home the point of “monitoring the meat’s temperature.” Well, because hitting those crucial temp targets is the key to a good brisket.

After cooking so many briskets I can tell you that after a while, you’ll be able to know the cook is going just by feel or just “poking” the brisket with a probe.

Here is where the magic happens. You will come across many “opinions” on the internet on how to cook a brisket, but let me tell you, magic happens when you hit the internal temperatures just right.

You can get the best smoking rub and the best meat, but if you do not hit those target temperature  right, you will not get a nicely smoked brisket. Many people focus too much on the seasoning of the brisket—fat side up or down, injecting or not, you name it—but the most important part of the brisket cooking process is internal temperature monitoring. 

The brisket will go through several cooking stages, during which it may slow down cooking, a stage known as “stall”. The stall and when to remove the brisket from the smoker are two critical stages when smoking brisket, and both are stages you want to get right.

To be safe and not miss these critical temperature stages, I use a meat thermometer, but not just any thermometer. I use a smart thermometer because it allows me to set alerts and get those on my phone.

That’s right, folks, that’s my secret to getting perfectly smoked and juicy briskets every time. I monitor the temperatures with precision. I set alerts, get those on my mobile phone, and take action based on the stage I’m on during the cooking process. 

I use thermometers like MeatStick or other wireless thermometers that allow me to set alerts for the stall temperature, which is around 160 to 165 degrees, and another alert at 205 degrees, which is when I remove the brisket from the smoker.

Conclusion

Consistency is key, and knowing the internal temperatures you need to cook your brisket at is a sure way to get great results every time. But it is also as important to monitor the brisket internal temperature.

Follow this guide and use a good smart thermometer or, at the very least, an instant read thermometer to make sure you monitor and hit these internal target temperatures.

💾

This article will address a question that many of you have been asking: Hector, how do I reheat ribs without drying them out? In addition, I will explain many methods and tactics for reheating ribs using your grill and oven, plus a bonus tip.

Reheating ribs

Using a grill or a smoker is the preferred method for reheating ribs, but it is the slowest. Using the grill to reheat the ribs serves two purposes. Firstly, if you own a pellet smoker or grill, you will infuse the ribs with additional smoky flavor while reheating the ribs. Secondly, indirect heat can be used to warm the ribs. Although this technique is slow, the ribs will remain juicy.

The secret to reheating pork ribs is to do it at a low temperature and gradually. Putting the ribs in the microwave and shocking them with as much heat as possible to get them ready to eat quickly will certainly result in dry ribs.

Instead, follow the steps as follows. Wrap the ribs in aluminum foil first. While the ribs are warming and the internal temperature is rising, the foil will aid in retaining moisture. It is essential to use a quality meat thermometer to monitor the reheating process and to verify that the ribs’ internal temperature reaches at least 165 degrees Fahrenheit, which is the USDA-recommended temperature for reheating leftovers.

Once the ribs reach a temperature of around 160 degrees, remove the foil and let them finish reheating uncovered. This is the time to add additional barbecue sauce or a tiny bit of apple juice to the ribs to make them extra juicy.

The idea is to reheat the ribs to at least 160 degrees and then remove them from the foil wrap to prevent them from becoming mushy or from braising in their own juices.

How to reheat ribs using the grill or smoker

The grill is my preferred method for reheating ribs, but I’ll discuss alternative options later. To warm up leftover ribs, preheat the grill or smoker to 275 degrees, then place the ribs in the grill and monitor their internal temperature.

Remember to reheat the ribs wrapped in foil first, then remove the foil just before the ribs reach 165 degrees and finish warming uncovered. Again, the 165 degree mark is a safety guideline and recommendation by the USDA, but you can get the ribs a tad hotter if you prefer. Just be sure not to overcook them, as they will dry.

Reheating Ribs in the Oven

Suppose you do not want to use your grill or do not have access to one. You may also reheat ribs in the kitchen oven. The approach is identical to using your grill, with the exception that no additional smoky flavor will be imparted. The oven will also do a good job at reheating the ribs evenly. 

Follow the same approach employed in our “grill” warming method and preheat the oven to 275 degrees. It is OK to preheat the oven to a higher temperature since, as I’ve seen, ovens warm a bit slower.

However, you should not surpass 300 degrees, as the sugar in the ribs’s seasoning or barbecue sauce can caramelize and ruin the ribs.

Reheating ribs in an air fryer

Air fryers are another wonderful method for reheating ribs.

Air fryers are gaining in popularity, and manufacturers such as Ninja offer excellent and powerful air fryers.

However, use air fryers with caution while reheating ribs, since these machines can reach high temperatures quickly and dry out food fast. Also make sure that other air fryer functions, such as broil mode, are off.

Preheat the airfryer to between 250 and 275 degrees and set the wrapped ribs on a tray. Use a high-quality meat thermometer and observe the ribs until they reach 160 degrees. Unwrap and reheat to 165° or to taste; enjoy!

Why I use aluminum foil and the wrapping method

There are two main reasons I use aluminum foil to reheat ribs. Some people do it differently, and there are a lot of opinions, but this is how I like to do it and get good, consistent results. 

First, the aluminum foil wrap traps all the moisture released by the meat as its temperature rises. The moisture inside the ribs is turned into steam, which helps keep the ribs moist and reheat them evenly.

Second, wrapping the ribs helps accelerate the reheating process, which means less time the ribs are exposed to heat and lower chances of them drying out.

Conclusion

There are different methods to reheat food, but the aim with reheating ribs is to prevent them from drying out. This is why I only use these three techniques, although you are welcome to experiment with your own methods and equipment.

My recommendation is to begin the warming procedure with the ribs wrapped, and then remove the wrapping to allow the ribs to get to temperature without cooking them in their own juices. This will allow for juice without sogginess in the ribs.

Sometimes, choosing a steak comes down to personal preference, but being aware of the distinctions between the various steak cuts can help you make an informed choice and ensure that you get what you want. 

In this article we will explain the differences between New York strip and ribeye. Both of these cuts of meat are excellent and great for grilling, but there are clear distinctions between them. 

I will explain the main differences, talk about their flavor profiles, and much more.

New York Strip vs Ribeye Steak: Here is the Difference

New York strip and ribeye steaks are both excellent steak options. However, there are distinctions between each cut that you should be aware of since they might influence cooking methods and eating choices.

The primary distinctions between a New York strip and a ribeye steak are the fat content and fat distribution throughout the meat. The New York strip’s fat content concentrates on the outer area of the meat cut, forming a distinctive thick fat rim on the outside edge of the steak.

This fat cap is typically discarded and not consumed, but it keeps the steak moist during cooking or grilling.

Whereas ribeye has most of its fat content and marbling through the entire meat, including edges, center, and everywhere. This fat content distribution allows for a few things. First, the meat has a more tender texture and, second, a richer flavor. 

Lastly, and the most factual difference, between a New York strip and a ribeye is where the steaks are cut from the cattle. 

A New York strip is cut from the short loin behind the ribs , a subprimal cut from the loin. The loin is a primal cut that yields both the sirloin and the short loin. This muscle, which doesn’t see too much action, helps with the tenderness and texture.

On the other hand, ribeye comes from a primal cut, which is the rib portion of the cow. The “eye of the rib” is trimmed off the rib bone to yield the “ribeye” steak.

Know your Ribeye Steak

This muscle, the longissimus dorsi, stretches from the hip bone to the shoulder of a cow. The rib section is one of the nine principal cuts of the caracas of a cow. Ribeye is a subprimal, boneless rib cut.

Compared to other steak cuts, ribeye steaks are exceptionally tender and marbled with fat. Ribeye is a popular cut of beef often served at barbecues and restaurants. This is because the fat in the meat imparts a delicious flavor and a supple, juicy texture.

Flavor Profile

Ribeye steak has a very juicy, salty fat rich flavor profile thanks to its heavy fat content and marbling. This amount of fat content helps keep the meat moist. 

Know your New York Strip

The New York strip is a steak cut from the short loin. This cut is from a muscle, the longissimus, which does not see too much action, so it is tender. The NY strip does not have as much fat or marbling as the ribeye, which means it has a “beefier” flavor, which some like. 

However, the NY strip is not as lean as the filet mignon. This steak can also be found in a T-bone steak. Basically, an NY strip steak with the filet attached to the T bone is a T bone steak.

Flavor Profile 

The NY strip is a happy medium as far as texture and tenderness. It’s not as “marbley” as a ribeye but not as lean as a filet. As far as flavor goes, the ribeye will greet you with a juicer, “saltier” taste profile, while the NY strip will taste more like beef.

Comparison Table

	New York Strip	Ribeye
Which has more fat?		X
Which is more tender?		X
Which is more expensive?		X
Where is the steak cut from?	Short loin	Rib ( primal )

Similarities between a New York Strip and Ribeye Steak

Both come from the longissimus dorsi, which refers to two muscles along the spine and outside the rib cage. While the ribeye originates from a region around the neck and along the top ribs, the New York Strip is taken from the short loin primal in the back.

Since both of these cuts are derived from underutilized muscle groups, they are renowned for their robust flavor and tender texture.

Where to Find a Good New York Strip or Ribeye Steak

Where you buy the meat is as important as how you cook it. You can have all the skills and the best equipment in the world, but if you don’t start with a good cut of meat, the results won’t be the best. 

To get good cuts of meat, find a good local butcher shop. Butcher shops are more selective and are likely to offer you better quality meat than a big chain grocery store. Butchers can also trim steak cuts and give you a ready-to-cook piece.

My preference, and many chefs’ and pitmasters’ trick, is to purchase from high-end butchers like Snake River Farms, as they can offer a wide range of steak cuts, including NY strip steaks, loin steaks, beef steaks, and even WAGYU beef.

Most people are OK with cooking an OK steak from a big box store, but if you are serious about steaks and are looking to make a flavorful steak, are cooking for a special occasion, or simply want a premium steak, I recommend taking a look at Gold Grade Steaks. These are going to be your most tender and juicy steaks. 

It is hard to find black and gold-grade steaks in local markets because, first, the average person does not know what black and gold grass stakes are, and second, these cuts are high-end choices that come at a premium price. Again, if you are serious about your steaks and want to cook premium steaks, the Black and Gold grades are above USA Prime.

Best Cooking Methods

There are different ways to cook a good steak, but in the end, the goal is for the steak to be cooked properly. Some people like to pan fry, a hot skillet. Others use an indoor electric grill but to get the most flavor and because we are all about BBQ and grilling, we like to grill our steaks over an open fire. 

Grilling 

I like to use a method called reverse searing. The reverse sear method is when you first grill or cook the steak at a low temperature to allow the internal temperature to reach the desired doneness level and then sear the steak. This is a good method, especially if you like your steak medium or medium well.

The traditional searing method can dry or even burn the meat if exposed to high heat for too long while trying to get the steak to such high temperatures. If you want to grill a rare steak, even medium rare, a quick sear will do. 

I like to set up a two-zone grill so I have indirect heat for cooking the steak to temperature and direct heat to perform the sear.

New York Strip Steaks on the Grill

Add salt and pepper to taste and place the steak on indirect heat until it reaches the internal temperature you are after. Then throw the steak over direct heat to do a quick sear. Let the steak rest and serve. 

Grilling a ribeye-The beauty steak

Ribeye is a tender cut, but if you cook it too fast, it can be ruined. If you are dealing with a thick cut of steak, the reverse sear method is a good way to achieve good results. 

Add a little salt and pepper or a good steak rub and slow cook until the steak is cooked to the desired doneness level, then sear.

Q & A

Conclusion

NY strip and ribeye are two steaks with a rich beefy flavor. The ribeye is a juicy steak with a lot of marbling. The NY strip is leaner. The main difference is the location of the stakes. The NY strip is a strip loin steak, whereas the ribeye is from the upper rib cage. 

In the ribeye, the fat is spread throughout the meat, whereas in the NY strip, the fat is on the outer rim of the meat.

In this article, we compare ribeye and T bone steak and explain the main differences. Knowing the differences between various meat cuts is a good way to know what you’re getting on your plate, what flavor to anticipate, and, for steak lovers, which steak cut is superior to another.

The primary distinction between ribeye and T-bone steaks is where the meat is “cut” from the cow’s caracas. So, in more detail below, I will explain where the meat is cut from, the flavor profile of each cut, which is better, their unique attributes, and a few tips to cook your ribeye steaks and T bone steaks. 

Before understanding the differences between these two steaks, it is important to understand what each of them is.

What is a ribeye steak?

The ribeye steak, not to be confused with “rib steak”; both are cuts from the rib section of the cow, but the ribeye steak is boneless while the rib steak has the rib bone intact. This cut comes from the upper rib cage closer to the neck, behind the chunk. 

This cut is a muscle that extends from the cow’s hip bone up to the shoulder. The rib section is one of the nine primary cuts of the cow caracas. Ribeye is a boneless, sub-primal cut of the rib, whereas rib steak is a bone-in ribeye. Both cuts are subprimal cuts from the rib.

Ribeye steaks are very tender and have lots of marbling compared to other steak cuts. Ribeye is very sought after and popular among BBQ folks and in the restaurant industry due to its deliciously tender and juicy texture and flavor due to all the fat content in the meat.

Something important to remember is that ribeye steaks can be purchased both bone-in and boneless. Some popular cuts of bone in ribeye are cowboy steaks. The bone in ribeye is often labeled rib steak.

Attributes of Ribeye Steaks

It is very rich in fat and marble, and requires very little seasoning to get a good flavor.

Tender texture. This cut is a muscle that does not get much exercise in the animal, so it gets a rich deposit of fat content. 

What is T Bone Steak?

When first cut, T-bone steak is carved from the short loin and, when first cut, this steak cut has two unique and distinctive characteristics. First, it has two steak cuts in one, divided by the unmistakably recognizable T-shaped bone.

The smaller side of the T bone contains the filet mignon, and the longer part of the steak contains the New York strip. The T bone steak is not cut from a primal cut like the ribeye is, but rather from a sub primal cut, the short loin. The short loin itself is cut from the primal, narrow part of the cut of the cow’s loin. 

 A T bone steak can be trimmed further to produce subprimal cuts like filet mignon and New York strip. If you cook or grill it untrimmed with the T-shaped bone, it is T bone steak. 

T bone steak is a signature dish in many steak houses and is often considered an upscale dish. This is one of the finest steaks you can order or cook and is among the most popular steaks.

Related to the T bone steak is the bigger porterhouse steak, which shares many of the same characteristics as the “T” bone, but it is thicker. It has to be at least 1 and a quarter inches, whereas regular T bones are cut to at least one inch.

Something to keep in mind regarding T Bone steak is that it has two other well-known cuts, the filet mignon and the New York strip, and can also be cut as a porterhouse steak, which is thicker and larger. 

Attributes of T Bone Steaks

A smaller cut than the porterhouse steak, both the New York strip and the filet mignon are part of the T bone steak, split by a T shaped bone .

This cut combines beefy flavor and tenderness thanks to having the strip and the filet.

This cut is significantly thinner than a ribeye steak, so it cooks faster.

Differences between Ribeye and T-Bone steaks

Where is the meat cut from, from which primal cut

The most substantive distinction is where the meat is cut/carved from the cow. Other things like flavor and tenderness can be subjective, and some steak lovers will argue for hours over which steak tastes better, but where each steak cut is carved from is a decisive difference. Also, things like searing techniques can impact the tenderness and flavor of a steak.

However, the origin of each steak cannot be disputed, as there is a definitive guideline for where ribeye and T-bone steaks must be cut from in order to be classified as such.

The T bone is carved from the short loin and the ribeye is cut from the longissimus dorsi muscle of the steer rib, the rib being a primal cut of the steer.

Tenderness and flavor

One common question is which steak cut is more tender, ribeye or T bone? Ribeye is more tender than T bone because of its very rich fat marbling and fat content. Also, ribeye is a longissimus dorsi muscle of the cow that is not very active and collects large deposits of fat and remains tender. 

When cooking ribeye properly, the fat will keep the meat moist and juicy and prevent it from being dry. T bone has bone and is less tender as it is a leaner cut, but both cuts pack tremendous flavor. 

Flavor is one area that can be subjective because there are different ways to cook a steak and season a steak. Also, not everyone has the same taste buds. However, there are recognizable flavor and tenderness traits in each steak cut.

Both steaks pack rich flavor and when cooked properly, but because of the ribeye’s fat levels, you can expect a more savory, salty profile, whereas T bone will have a more “meaty flavor”. 

Marbiling

We slightly touched on this topic, but this is another clear difference between these two steak cuts. Ribeye has more and more pronounced marbling than T bone. The ribeye is a muscle on the cow that is fatty and tender. The top loin is a leaner cut.

Price Difference T bone vs ribeye

There are price differences. Ribeye is more expensive and there is a reason it is called a beauty steak. Ribeye is very sought after due to its tenderness and taste. The more marbled and beautiful the meat looks, the higher the cost. Ribeye is more expensive than T bone. As you can see on the chart below, the average price for ribeye is higher than T Bone’s

Tips for cooking ribeye or T bone steaks

Both of these steak cuts offer great flavor profiles and are easy to make either on your grill or on a hot pan. I prefer using my grill, but these tips apply to either cooking method.

Tip #1: Do not over season these meat cuts. Both boneless ribeye and T bone are flavorful cuts of steak and do not need too much seasoning. Ribeye, in particular, has a lot of fat content and marbling. All that rich marbling will take care of flavor. 

I like to keep things simple. A simple mix of salt and pepper will yield good results.

Tip #2: Use an instant read thermometer or smart thermometer to monitor the internal temperature of the steaks. Many people undercook their steaks, but even many more overcook their steaks. It is not a question of how long the steak should be cooked. Cooking and grilling techniques, as well as the size of the steak, will all influence how long it takes to cook, so instead of guessing, use a meat thermometer.

Tip#3: Try reverse searing your steaks if they are thick. This process involves grilling or smoking the steak at a lower temperature to get the internal temperature to your desired doneness level and then sear this steak at high heat. This method is especially useful for those who like medium well steaks but do not want to dry up the steak.

Tip#4: Beware of flare ups. These steaks have a lot of fat, and as the juicy fat starts melting away and hits your hot grill or charcoal, you can expect some flare ups. If you are grilling your steak, set your grill so you have a resting area or an area without coals or burners off, so when the steak flares up you can move the steak away from the fire.

Tip#5: Try to find good steaks and high-quality cuts. Besides my local butcher, I use a few handpicked online butchers for my meats. When I just want a quick steak, I go to my local grocery store, but when I want a real steak, one that I will spend a few hours prepping, searing, and grilling to perfection, I order from Snake River Farms or Crowd Cow. They are my go-to people for steaks. 

Conclusion

So the next time you go to your local store or even a restaurant, now you know exactly what to order or purchase. I hope this article explains very well the differences between a ribeye steak and a T bone steak. 

To circle back, ribeye is extremely tender and has more fat than T bone. Also, ribeye is carved from the cow’s rib while T- bone comes from the short loin. T bone has a stronger meaty flavor, ribeye has a more savory, salty, jucy, melt in your mouth flavor. 

Now get grilling!

One of the most mouthwatering BBQ dishes is made with pork butt. Despite its name, pork butt is derived from the pork shoulder. It is juicy and tender, and when cooked or smoked with the right wood at the proper temperature, it is delicious.

The perfect pork temp is between 195 and 200 degrees Fahrenheit for best results in tenderness, juiciness, and texture. However, you must “hit” important internal temperatures throughout the cooking process to ensure that the pork butt is on point.

Pork Butt Internal Temperature

The USDA recommends cooking pork to 145 degrees for safety and to kill bacteria, but BBQ pitmasters bring pork butt to 195 to 200 degrees to break down collagen into gelatine and connective tissue for the most tender pork butt.

Cuts containing a great deal of collagen and connective tissue, such as pork shoulder, must be cooked thoroughly and preferably slowly for the collagen and connective tissue to break down and yield a tender pork butt.

Large pork cuts, such as pork shoulders (pork butt), are often cooked low and slow to allow the connective tissue to break down, rendering fat to ensure a moist, juicier pork. 

If you cook a boston butt (yes, another name for pork butt) too quickly, the exterior of the meat will cook, but the interior will not reach 200 degrees, at least not without the exterior layer of meat being burned or dried.

On top of dried pork,cooking a boston butt too fast will not render fat properly and will not have a good texture. 

Optimal cooking temperatures for pork butt

Low and Slow: 225°F

There are several advantages to smoking pork butts at 225 degrees Fahrenheit, including increased smoke exposure. This is my preferred and “go to” temperature whenever I want a perfectly smoked pork butt, prepare smoked pulled pork or simply have the time for proper slow cooking.

Cooking at this temperature allows the smoke to permeate the meat and add flavor. When cooking at this temperature, allow approximately one hour to one hour and thirty minutes per pound of meat for the fat to render and the meat to be tender. 

Using a pellet grill or smoker or a charcoal smoker are two great ways to achieve these low temperatures and infuse meat with ample smoke. There are a variety of grills that can be set up to operate at these temperatures. 

Pellet smokers and drum smokers are the easiest to use at low temperatures and are easy to set and maintain a consistent cooking temperature. For flavor, nothing beats a charcoal smoker or an offset smoker, but if you’re creative enough, a standard charcoal grill will suffice. 

How long will it take to cook pork butt at 225°F?

The time it takes to smoke a pork butt depends on conditions like the type of smoker, cut of meat, and type of fuel. However, a good rule of thumb is to smoke pork butts for about one hour to one hour and thirty minutes per pound. Smoking it at 225, you will be leaning more towards the one hour and a half mark.

So if you bought a small five-pound pork butt, your total cooking time would be about 7.5 hours.

225°F adds more smoke.

Smoking a pork butt at 225 degrees will add more smoke since the meat will be in the smoker longer. You certainly want to spritz it with a spray bottle with apple juice or apple cider vinegar to keep it moist. Meat can dry out even when smoking it at low temperatures.

Pork Butt at 275°F – Low to Medium Heat

Another commonly used temperature for smoking meat is 275 degrees, which can speed up the smoking process. However, you must closely monitor the tenderness of the meat. When cooking at a higher temperature, you can use butcher paper to wrap the pork and keep it from drying while pushing the internal temperature. You can also use heavy duty foil to wrap the meat.

It is important to always use a meat thermometer or an instant read thermometer to make sure the internal temp is on point and where it needs to be. Because of pork rub and other seasonings used to smoke pork butt, it can look done on the outside, but you can very well have raw meat still inside. 

Pork Butt at 300°F – Hot and faster

Not everyone has the patience or time to cooking butts for a few hours. This is when cooking on direct heat can reduce the cook time substantially. High temperatures are common when cooking Cuban-style pork roast, where the meat has a tougher consistency and connective tissues are not broken down as much because the roast will be carved into chunks. 

Still, it is important to hit a target temperature of at least 200 degrees. Also use a good dry rub, if possible, apple wood to add rich flavor. When making pulled pork, it is best to smoke the cut low and slow to achieve maximum tenderness and easily pull the meat apart. 

I like to trim excess fat since cooking at high temps might not allow big chunks of fat to render well and I also like to use plenty of BBQ rub to enhance flavor. 

One tip is to be careful not to burn the meat’s skin or small tips. BBQ seasoning is known for having brown sugar, which can start caramelizing at high temperatures. 

Tips for achieving the right pork butt temps

Prep the pork for the smoker, Trim and Season

Before even considering dipping your meat in a bath of delicious barbecue sauce, you must begin with a solid foundation, which consists of trimming and preparing the meat. For making tasty pulled pork and the best pulled pork, it is important to trim excess fat, small pieces of meat that will burn, and any silver skin that can also burn.

I like to season the meat and let it rest in the fridge for at least an hour before putting it in the smoker.

Preparing the smoker

The second thing you want to do is prepare the smoker. I cannot count the number of times, during my learning and testing years, that I became distracted and forgot to preheat, clean, and preheat the smoker. Always preheat your smoker, clean it, and then set it to the desired temperature.

I also like to use a small water pan during long cooks to make sure the meat stays moist. Make sure you have plenty of charcoal, smoking pellets, and barbecue tools handy.

COOK TO TEMPERATURE, NOT BY Guessing TIME

Wife: “Honey, when will the food be ready?” Me:” when the thermometer says it is!”

The point here is that even after years of smoking meat, visual cues can be useless here because the meat will look ready due to all the smoke and seasoning. Always use a meat thermometer to monitor the cooking process and make sure you hit those target temps. 

I like using smart thermometers like the MeatStick because I can set alerts and walk away. I get alerts when the meat stalls and when is ready. Talking about the stall!

WATCH FOR THE STALLING

Use a reliable thermometer to monitor the temperature, and keep an eye out for the stall. Large meat cuts tend to slow down and sometimes come to a stop because it takes a lot of heat to get deep inside the meat and increase the internal temperature. 

If you wait long enough, the meat will eventually start cooking again. However, the problem is that while doing so, you are exposing the outside of the meat to excess heat and cooking time, which can dry out the meat. 

This is when wrapping the meat comes in handy. When you warp the meat, it will cook in its own juices, guarding the outside while the inside gets to its target temp.

Let it Rest

before grabbing your preferred meat carving knife and beginning to carve the meat. Let it rest. Allowing the meat to rest for at least 30 minutes to an hour will allow it to finish cooking and increase those few degrees, as well as allow all of the juices to return to the meat for juicy cuts.

Free BBQ tips

Spitzing

Spriting meat during long cooking sessions prevents it from drying out and keeps it moist. You can spritz the meat every 30 minutes.

Keeping the pork butt warm

You can keep the pork in aluminum foil to keep it warm, but you can also use a cooler to keep it warm before it is time to cut, slice, and deep in your favorite BBQ sauce.

Pork Butt and Pork Shoulder

You’ve probably heard of the cut names pork shoulder and pork butt. The pork shoulder is the primal cut. That is, it is the primary cut from the pig’s carcass. The shoulder yields to subprimal cuts, the pork butt or boston butt, and the picnic shoulder or roast.

One last word

For optimal results, the pork should be cooked to a temperature of at least 200 degrees Fahrenheit, despite the fact that there are a number of other critical temperature targets to meet. If you are smoking the meat low and slow, aim for 1 and a half hours per pound. I hope you found this guide useful.

Enjoy.

Bacon and pork belly are both cuts of pork obtained from the pig’s belly. This is basically where the similarities end and the differences begin. In this article, we are comparing pork belly vs bacon to help you understand what each meat cut is, what each is used for, as well as cooking and preparation recommendations for each cut.

Pork belly vs Bacon Guide: The Difference between

A primal cut is the first piece of meat cut from an animal’s body when it is being butchered and processed by meat plants. Primal cuts can be cooked as is but can also be further cut and trimmed into other cuts. For example, the primal cut of pork is the belly, from which bacon can be made. This is the main difference.

Also, bacon is often cured with salts and nitrates to make it last longer, which is a form of processing. Bacon is available smoked, cured, or uncured.

Cured bacon is treated with salts and nitrates to increase its natural shelf life and provide a fresher product at the retailer, while uncured bacon is treated with natural salts and even smoking methods.

They are both pork but the are notable differences between pork belly and bacon

Processing

Pork belly, unlike bacon, is sold as a primal cut, which means it has not been subsequently sliced, trimmed, or derived from another cut. It is the first cut from the carcass of the pig. Pork belly is neither cured nor packaged similarly to bacon.

The processing that bacon goes through before it can be cooked or curing, is a noteworthy difference .To make pork belly bacon, the flesh has to be dried and cured with salt and other preservatives. This process is extremely slow and typically spans weeks. Depending on the brand and manufacturer, the meat is later smoked or dipped into smoked “flavor baths” for more flavor.

Price

Bacon is more costly per pound than pork belly. This is just due to the pricing of bacon processing, which adds to its cost. Whereas pork belly, which is simply cut and sold, bacon must be cured and pre-packaged before being transported to retailers, local butchers, and grocery stores.

Pork belly, on the other hand, is not cured or “treated” with chemicals.

Meat cut

As we mentioned before, pork belly cuts sold in the US are a primal cut derived from the pork’s belly. Technically, pork belly is the source of other cuts, including bacon. Cured pork belly can be turned into natural bacon or slab bacon.

Bacon alternatives to pork belly can be derived from other pork cuts such as cheek meat, back pork loin, and shoulder.

Flavor

Uncured pork belly has a natural “salty flavor,” and depending on how it is cooked, a savory flavor too. Bacon gets a lot of its salty flavor from the curing process, but the same savory taste.

Both pork belly and bacon can be turned into sweet dishes by smoking with fruity woods and adding additional condiments.

Culinary Applications

There are many ways of cooking pork belly. To prepare pork belly for the smoker is simple, and often a simple rub will do. To cook bacon, you can use a frying pan and get the job done.

In terms of culinary applications, pork belly is more commonly utilized as a main course, whereas bacon is more commonly used as a complimentary side dish, or topping.

Pork belly recipes are vast and are used in a variety of dishes from around the world.

How is pork belly and bacon are prepared and cooked

Since bacon is a cured meat, this pork cut can be thrown on a pan or grill for a few minutes to get it crisp and ready to eat. Pork belly, however, needs to be cooked longer just like any other pork meat or uncured meat.

Pork belly is often “smoked” in a pellet smoker or offset smoker, which requires hours of slow cooking. However, the results are a tender texture and, when properly cooked, a rubbery texture. Cooked pork belly can also be cut into thin slices and make amazing side dishes.

Pork belly may be braised, smoked, grilled, or even oven roasted, giving you a plethora of dishes and serving possibilities.

Nutrition

Because bacon is cured and preserved, some it is understood that it has less nutritional value than uncured pork belly. Brands  utilize a variety of curing processes. You can find both uncured and cured bacon.

Uncured indicates that natural salts and other ingredients were only used for the curing process, whereas cured often means that additional nitrates and other chemically derived preservatives were used.

Pork belly has less protein than other pork cuts, but it makes up for it in flavor.

What is Pork Belly?

Pork belly is a primal cut derived from the pig’s belly, which produces particularly fatty meat due to minimal movement and muscle. Pork belly is a versatile pork cut that is often cooked in BBQ smokers due to its high fat content and flavor. When cooked properly, it makes an excellent main course.

Where is pork belly extracted from?

Pork belly is cut from the pork’s belly and is a primal cut. It is often cut into large slabs that can later be turned into other cuts or cut into small pieces to make bacon but also other dishes like smoked pork ends.

Popular pork belly uses, applications, and dishes

Pork belly is used in a variety of Asian foods, including noodle dishes, soups, and even Korean BBQ. Pork belly is also used to create tacos and is often served as a main course in high-end restaurants.

Pork belly is often smoked in the BBQ world in the United States, and when cooked low and slow, it becomes juicy and flavorful. The slow cooking process allows the meat to become tender and the fat to render slowly, keeping the meat from drying out. The skin cap may be made crispy, creating a flavor-packed dish.

Pork belly Flavor

There are several methods to prepare a whole pork belly. The taste profile is sweet and salty when smoked with woods like hickory and apple. You can cook pork belly with various BBQ rubs and a burst of spice for an added kick, or keep it simple with only salt and pepper for savory dishes.

The point here is how versatile this cut is, and that there are several methods to cook pork belly.

How to Prepare pork belly – Popular Recipes

Pork belly is one of the several pork cuts available, and it begs you to explore and extend your culinary ideas. Pork belly can be deep-fried, smoked, or braised. Here are some of the most popular recipes and meals I’ve tried throughout the years.

• Smoked pork belly—normally slowly smoked in a smoker for hours. This method renders tender pork belly.
• Braised pork belly
• Burned Ends

What is Bacon?

Bacon is derived from pork belly, which is not a primal cut. American bacon consists of thin strips of pork belly cut very thin to make American bacon. Bacon can also be made from other pork cuts, which is why in some stores, especially outside the US, pork belly bacon is labeled as “American bacon”.

Before being delivered to specialized markets, bacon is processed and cured with preservatives. The curing process extends the shelf life of the bacon and prevents bacteria growth.

Bacon can also be produced from other parts of the pig’s carcass but is labeled differently.

Popular types of Bacon

Bacon is almost always from pork belly and is often thought of this way. However, there are other types of bacon cuts extracted from other areas of the pig.

Streaky pork bacon is made from the belly; it is fattier and, perhaps, more flavorful. This bacon is easily spotted by the many streaks of fat going through the cut.

The polar opposite of streaky bacon is back loin bacon. Back bacon is a lean cut of pig’s loin bacon. Because it contains less fat and is leaner, back bacon is more often used in sandwiches and salads. It complements certain things better, but it still has that salty taste.

Jowl bacon is a distinctive bacon cut that comes from the pigs’ cheeks rather than the belly. However, since it has many of the traits and tastes of bacon, it is often cured, smoked, and sold as a kind of bacon.

Cottage Bacon is a lean bacon that comes from the pig’s shoulder. It is lean, but because it is less expensive to produce, it is usually less expensive.

Slap bacon is a whole pork belly slab smoked and cured that you can slice into bacon.

Where is Bacon extracted from?

As explained above, bacon can be derived from different parts of the animal, but American bacon is sliced and produced from pork belly.

Popular Bacon uses, applications, and dishes

Bacon may be used in a number of dishes, including pizza and salad toppings. It’s popular in burgers, sandwiches, and breakfast dishes.

Bacon Flavor

It has a salty taste, but it can also be cooked with a sweet flavor.

Popular Recipes Using Bacon

Bacon and eggs

Smoked Bacon wrapped chicken

Cheese Burgers with Bacon

Conclusion

To summarize, there are certain differences between pork belly and bacon, although they are both rather easy to cook and delicious . The main difference is that pork belly is an uncooked and uncured primal slab. On the other hand, bacon is trimmed or chopped off the pork belly or other areas of the pig. Bacon is cured, processed, and includes preservatives that the more natural pig belly cut does not.

I hope you liked and learned something from this essay. Keep on Grillin’

If you enjoy camping and cooking outdoors, a good campfire cooking kit can make cooking foods and meals outdoors much easier. In this article, I will show you a list of the best campfire cooking kits based on my own years of experience camping, cooking outdoors, and handling a campfire. I also go over what to consider when buying outdoor cooking equipment and give a few tips on how to get the most out of these outdoor cooking kits.

Preparation is essential for enjoying camping to the fullest. Having the right campfire cooking gear packed and ready in your car or RV can make a world of difference when cooking over an open fire. This list is a culmination of my many years of campfire cooking expertise and camping along the Florida coast.

Finding a campfire Cooking Kit

Not every camping trip was perfect. Actually, not every campfire was great either. It took me a few years, trips, mistakes, and trial and error to make these trips perfect and become a good campfire cook. Through the course of many years, I tested and tried over 20 different campfire cooking sets, and this article is the culmination of my years of testing notes and fails. It doesn’t matter how much you prepare; without the right open-fire cooking equipment and a good fire cooking kit, the experience can be rough.

I live in Florida, where camping, outdoor cooking, and hiking are synonymous with our state. Florida has some of the most beautiful state parks and beaches in the US. I have visited many of these state parks and done many camping trips. My favorite spot is Fort DeSoto Camp, located on the west coast of Florida near Tampa and Sarasota.

What a campfire cooking kit should Include to work well

Below you will see my top recommendations for the best campfire cooking kit, and I also included a guide to highlight what you should look for in a good campfire set.

But here are my two cents on what these cooking sets should do well, specially if using nothing more than a campfire as a heat source.

First, they need to be very portable and easy to move around, fold, pack, and throw anywhere in an RV, boat, or car. I’m also looking for double functionality in separate items, and what I mean by that is that I want to see a spoon that doubles as a fork or a carrying bag that can be used as a washing sink.

I also want the cook set to have good handles. When you are cooking outside or on a campfire, you use your bear hands a lot, and if I’m using gloves, I like big handles so I can wrap my entire hand around the handles without issues.

Lastly, the more and stronger the metal, the better. This is why, unlike camp stoves, there is no knob to adjust the flame when cooking over a campfire, and flare-ups do occur. When cooking out in nature, you have to react quickly, but sometimes if the fire gets out of hand, well, you have to let the cookware in the pit.

I have seen plastic handles melt, clips break, and pots warp. So keep this in mind. I will go more in detail on other factors you should consider, such as price, later in this article.

Out Top Picks For Best Campfire Cooking Kit

1. Stanley Base Camp Cook Set for 4 with 21 pieces campfire Kit – Best Overall

Why our top pick?

This campfire cooking set is well built, one of the most complete campfire cooking kits on the market, and reasonably priced.

Capacity: 4 people

Number of pieces: 21

What’s included:

• 3.5 liter stainless cooking pot with a vented lid
• A stainless frying pan
• 4 – 22 oz. bowls
• A cutting board
• A Spatula
• Four 6-inch plates
• A serving spoon
• Sporks
• Bowls dish rack
• A sponge securing cord to stack the set.

This Stanley campfire cooking kit for 4 has almost everything you need from your kitchen but camping. On many of my camping trips, I always forget two things that are included in this kit: a serving spoon and sporks. This set is designed with usefulness in mind. For example, instead of packing both forks and spoons, you get sporks!

I also like that it is designed to be stacked and stored neatly and securely using the bungee cord. This set comes complete with plates, bowls, and even a dish rack to keep the dishes dry after a quick wash.

Pros

• Super useful cook set—the strong instructions are engraved on the pot’s lid, so you don’t have to remember how to put 21 pieces in a 3.5-liter pot.
• All the parts and pieces fit inside the pot. It’s very easy to store and carry.
• I like that the utensils have hook holes to hang them.
• The cutting board is small enough to use on a rock or block.

Cons

• The sporks might be too big for little ones.
• During one of my trips, I lost the spatula handle. Both the serving spoon and the spatula have handles that can be taken off (by clicking on them), so they are easy to store. I contacted Stanley, and they sent me a new one, but the moral of the story is to keep an eye on those handles.
• The spoons can melt if left near the campfire.

2. GSI Outdoors-Pinnacle Base Camping Cook Set – Runner Up

GSI Outdoors has been making campfire equipment since 1985. They know how to make good and reliable campfire tools and cooking gear. The GSI camping cook set does not include sporks and spoons as the Stanley does, but this brand makes these campfire cooking kits sort of modular. That is, you can start with the most basic camping cookware and add more pieces as you go.

This set is more for those who like to make soups and stews, and I prefer their pots over other brands because of the handles. It is easy to grab the foldable handle, grab a pot, and dump hot water through the lid’s holes.

Capacity: 2 to 4 people

Number of pieces: 8

What’s included:

• One five-liter pot
• A 3-liter pot
• A nine-inch frying pan
• Two lids
• A cutting board
• A folding pot handle
• A carrying bag.

Pros:

• Modular campfire cooking kit. You can get more pots and cookware and use the same handles.
• The carrying bag doubles as a sink for washing dishes.

Cons:

• It is a smaller set without utensils, but you can get those separately.

3. The Bruntmore Cast Iron 7 Piece Set cooking kit

I love using cast iron tools and cookware, and this kit is built like a rock. This seven-piece campfire cooking bundle isn’t pretty, shiny, or fancy, but it can be a good fit if you want to throw some iron on direct fire and worry about damage.

Cast iron is durable and although it takes longer to heat up and arguably needs a more power fire to heath up the thicker metal, once is hot is hot and can get hot enough to fry and bake foods without getting damaged.

What I like about this set, besides it being made of strong cast iron, is that I can and often do use these pots in my home kitchen. The frying pan and the skillet are heavily used on my house stove. I can also use it with my home oven or, on clear, cool Florida days, prepare food outside.

Pros

• Durable cast iron, can be used on direct flame, stove or oven.
• The flat top works good as a grill.
• I love the fact that a lid lifter is included, it helps with moving hot stuff around.
• Pots and pans to cook a wide variety of meals.

Cons

• This level of strength and quality do come at a cost.
• Let’s just say, this set is heavy.

4. MEETSUN Camping Kit – Good Choice

The MEETSUN Camping cooking kit is a large set and our budget pick. It comes complete with 37 pieces, including large pans, camping kettles, knives, forks, and spoons, all fit in a carry-on bag. This set is good for up to six people, and it’s great for larger gatherings and cooking for larger groups.

It isn’t necessarily the most durable or strongest option, but if you are on a budget and want lots of pieces, this budget set can be a good option.

Capacity: 6 people

Number of pieces: 37

What’s included:

• One 4 liter hanging pot
• One 3 liter cooking pot
• One 1.4 liter saucepan
• One 1.5 liter camping kettle
• Six cups
• Six plates
• 6 folding stainless steel cutlery sets(spoons, knives, forks)
• One cleaning brush
• One spatula
• One durable carry bag

Pros

• Lots of pieces
• The camping kettle comes in handy for making coffee.

Cons

• Not built like our top two.

5. KingCamp Camping Kit Camping Set – Great for Prepping large meals

The KingCamp is available in 17- and 25-piece bundles. It works great with a campfire, a tripod, a stove, or even a bonfire. The set is lightweight and easy to stack and carry in its bags. This pots will also work great on a stove or oven.

Capacity: 3 people

Number of pieces: 17 or 25

What’s included (25 piece bundle):

• One half-liter stainless steel pot
• One 1 liter stainless steel pot
• One half-liter stainless steel frying pan.
• There plates
• Three sets of tableware (3 knives, 3 spoons, and 3 forks)
• Three bowls
• One carry bag

Pros

• Lightweight
• It’s a pretty complete set since you get plates and utensils.
• Everything is stainless steel.
• Can be use on stove or oven.

Cons

• When the big pots are full of water and heavy, the handles don’t instill a lot of confidence.

6. GSI Outdoors Glacier Backcountry – Great for preparing small meals

The GSI Outdoors Glacier set is a great choice for couples or individuals who want an outdoor cooking set that is small and lightweight with just the basics. Nothing fancy to see here, just the basics. You get a cooking pot, bowls, and folding sporks.

Yet, this is enough gear to cook over a live fire or grate. Outdoor cooking is a lot of fun and lets you get creative, but some people don’t need 40 pieces of camping cooking gear to get the job done, and they are easy to fit in a backpack.

Capacity: 2 people

Number of pieces: 7

What’s included:

• One 1.8 liter stainless pot
• A strainer lid
• Two 20-onces mugs
• Two 20-ounces bowls
• Two Sip-It Tops
• Two folding sporks
• 1 welded sink

Pros

• Small and lightweight
• Easy to carry around in a storage bag or backpack.

Cons

• There are not a lot of cooking utensils, but the point of this product is simplicity and portability.

What to consider when looking for campfire cooking kit equipment

• What items and pieces are included in the kit
• Intended Use
• Storing
• Quality

What Items and pieces are included in the kit for cooking full meals

The best campfire cooking kits include everything from tableware to serving plates. Be sure that the kit you choose has all the items you need, some “lower-end” kits will not include utensils and accessories like a carrying bag. I included in this article everything that is included in each kit, making it easy for you to make your selection and choose the best campfire cooking setup to suit your needs.

Intended Use

OK people, I know that we all want to use camping flashlights as shovels, but don’t expect a cheap set of cast iron pans to work well over an open fire. Some of these campfire cooking kits specify if they can be used over an open fire or not. Stainless steel cooking pots and pans do well over an open fire, but those thin composite pots do not.

A strong fire can damage even cast iron cookware, so it’s important that we not only use these tools as intended but also manage fire pits well to get the most out of our gear.

Storing

Most open-fire cooking equipment is easy to store. The kits I have included in this list are built so you can easily stack them up and store them until it’s time to cook. Look for a cooking kit that can be stacked up and stored; it’ll make things easier. You don’t want to give these tools a chance to corrode, and you also don’t want to leave them out on public sites.

Quality

The quality of the product is important, and material quality is the name of the game. When looking for a good set, pay attention to the material used to build the pots, handles, and tableware. Stainless steel kits will last a long time and work well over an open flame.

Cast iron does well, but it does need to be kept “seasoned” or oiled or it will rust. I have a cast-iron pan that has been with me for years. I use it over an open flame to sear steaks. Cast iron cookware is durable but can be heavy. Again, if you take the time to take care of cast iron pans and cast iron cookware, they will last.

Also, pay attention to the specs of some of these kits. There is some camping equipment that cannot be used with direct fire. I like to cook using cast iron cookware, but one big downside is that it is heavier. The best campfire cooking kits will handle more heat than less expensive options.

recommended Accessories in a campfire cooking kit and bundles

We can all agree that campfires are a fun part of our outdoor trips. It’s one of the most memorable aspects of camping. These are my humble suggestions on what essential items your next camping cooking set should include. Take into consideration the meals you like to cook and ensure you consider having the cookware listed below.

Frying Pan

While some foods can be thrown on a hot grate over hot coals or a campfire pot, other foods cannot. A frying pan can be used for toasting bread, cooking meats, and making side dishes.

I use my frying pan to cook eggs, pancakes, and, of course, bacon. A frying pan is very useful and enables you to cook a wider range of dishes and recipes.

Cooking pot

I have used cooking pots for boiling water, cooking vegetables, and preparing big stews. Cooking pots are versatile and can even double as sink to clean dirty dishes.

A cooking pot is a handy cooking tool. I have my share of issues at the campsite and have been able to heat water using a pot for quick showers. Yes, I’ve been there.

If you like to cook lots of soups and stews large cookware is always nice to have.

Accessories and utensils

Kits that include serving spoons, spatulas, and cutting boards are always praised and favored. Utensils like forks are very useful. Cooking tools such as tongs and cooking boards are also nice to have. I also like to bring a set of sticks for making skewers to make camping dinners more diverse.

Consider the utensils material, many brands use plastic composites to manufacture utensils and those can get damaged or melt if left near a very hot campfire.

Cutlery, plates, and bowls

Plates and bowls are very useful and, well, you need to put your food somewhere. Surely, you can purchase plates and bowls separately, but when they are included, it is quite nice. In some kits, when the bowls and plates are included, they fit inside the bigger pots for easy storage.

The Storage and Carrying Bag

Most camping cookware is made so that it can be stacked neatly and put in a bag. This is a huge convenience, and I recommend getting a set with a storage bag. I like to keep my tools nicely put away and protected until it’s time to cook.

TIP: Other Must-have items, accessories and Gear for the Camp, RV and more

The camping kits on this list comprise fantastic items to help you enjoy the great outdoors on your next camping trip. The following is a list of items that I always bring on trips and have learned to always bring after years of traveling. Some of these bundles have enough utensils and equipment for any camping style, but the items below take it a level higher.

A portable camp stove

These portable stoves can be used for so many things, including cooking, of course. I always pack one, even if I end up not needing it. Some people prefer to build a campfire grill using rocks and a grill grate, but these stoves make things easier, and faster.

A Dutch Oven

A Dutch oven is one of the most versatile tools you can have in a campfire cooking set and should be part of your camping setup. You can make rice, fry, cook stews, and even use it to warm up food. As their name implies, these things can be as useful as a large oven and can be used on direct fire.

Firestarters

It is much simpler to use a firestarter, lighter, or even fire-starting blocks, particularly if the wood and timber around you are wet.

A fire starter kit:

• Fire matches
• Propane torch
• Electric fire lighters

cooking lights

Not only are cooking lighting accessories useful for cooking safely at night, but they can also be used around the campsite. These lights are more durable than household LED lights and small flashlights.

A pair of cooking lights is sufficient to illuminate your cooking area and allow you to see what you’re doing.

A pizza or baking stone

You’ll be surprised at the amount of food and dishes you can prepare on a good pizza stone. Stones absorb a lot of heat and transfer it well, making them a good hot surface to cook on. It’s like taking a pizza oven with you, but easier to carry to a camp.

Cooking Gloves

You will be moving pots around, handling tools, and dealing with fire. It is a good idea to add a good pair of cooking gloves to your cooking equipment list and pack more than a pair on your next camping trip.

Also cast iron tools, skillets and griddle tops can get extremely hot and is a good idea to have a good pair of gloves to protect your hands.

A good Grate

I’m a bit old-school, and I just use an old cast iron grate, but campfire cooking grates are easier to set up with a campfire grill as they have folding legs or a stand to secure them. Most have foldable legs and do not need blocks or rocks to support them off the ground. These grates help support multiple cooking pots, deep dish plates, and even a coffee pot, making them very handy in a campfire cook set.

Aluminum pans

Aluminum pans are great for meal prepping and even serving food, but what makes them useful is their versatility and ease of cleaning.

Cleaning rags

I go to places like Ikea and online and get 79-cent rags or packs of cheap racks and throw them in a bag. Cleaning rags are a best friend around the campsite, and one can never have enough.

Biodegradable Dish Soap

You will need dish soap regardless, but the soap should be biodegradable. We all want to keep enjoying the outdoors, and we all want to keep the environment safe. Using biodegradable or environmentally friendly soap is a great way to protect the environment.

Bugs Spray

I live in Florida, and let me tell you, mosquitoes are a pain here. When I go on a camping trip, I pack some mosquito repellent spray and a few mosquito repellent candles. The campfire helps, but one can never be too prepared. I would recommend packing a good survival kit with bug spray.

Small Water Containers

Sometimes I get lucky and my camping site is near a potable water source. I like to bring water containers with me and fill them up with water if I am far from a water source.

Cooking mats

The good thing about a grate cooking mat is that you can grab any old grate and turn it into a clean cooking surface.

Campfire Cooking over fire and Fire pits

Live Fire cooking is one of the greatest experience you can share with your friends and family. The skills involved and the opportunities for flavors is amazing plus I enjoy the chats around the campfire.

I really enjoy the rustic nature of campfire and it amazes me how something as simple as a fire pit can be turned into a a full kitchen. Take for example a dutch oven, it can be used to make rice, soups, and even fry chicken, all with just fire.

The meals tend to get a hint of smoke flavor which is a plus in my book.

There are few campfire tips I want to share with you before we wrap up this article. First, starting a campfire, make sure it is allowed in your area. States like Florida might ban fires during severe draught conditions [ 1 ]. Many states have Fire Danger Maps or Fire Danger Index ( FDI ) to indicate current conditions.

Second, keep the campfire at least 25 feet from structures, flammable items or anything that can easily catch fire or be damaged by heat [ 2 ].

Lastly, have a fire extinguisher near the campfire just in case, and I also like to have a shovel to cover any hot wood. I encourage you to review a complete list of campfire tips from the National Fire Protection Association, which I have included for your convenience. I strongly recommend you always bring a first aid kit or survival kit since you are outdoors and also working with live fire.

One Last Word

When looking for open-fire cooking set, consider who you intend to use the cooking kit for. Some of you want a kit with as many pieces as possible, while others only want the essentials.

As far as the best campfire cooking kit, we pick the Stanley Base Camp cooking kit as it is of good quality and has all the cookware you need to cook a good meal on your next camping adventure. If you want a durable and strong product, then the Bruntmore set is a great choice.

If you are searching for how to grill frozen burgers, you are like the rest of us, short on time but want a juicy burger, but oh, yes, they are frozen. Of course, you have no time to watch them thaw out for hours on your kitchen counter.

However, if you’re someone who often finds yourself short on time, cooking frozen burgers can be a lifesaver. In this BBQ Grill Academy article, we will teach you how to grill frozen burgers like a pro!

We’ll reach how to grill frozen burger parties, some tools that can make your life easier, and a few tips and tricks.

Instructions

Below are a few simple steps to help you cook burgers, even if frozen, and serve delicious burgers to your friends and family.

Get the Grill Ready

Preheat the gas grill to 400 degrees and get it clean and ready. After about 15 minutes, the grill should be preheated, burn off any old residue, and be prepared to grill. Bring the turn it back down to 350 degrees.

It is important to preheat the grill to burn off any old stuff, as old food and grease residue will generate dirty smoke, ruining the flavor of the burger patties. Be sure to clean the grill grates and get all your BBQ tools ready.

Defrosting before cooking is better, of course.

Try, if possible, to defrost the burgers before cooking them on the grill. This helps ensure that they cook evenly and prevent them from sticking to the grill. If you have a few minutes defrosting the burger patties in the fridge is best, but if you’re in a hurry, defrost them in the microwave.

Allowing the burger patties to defrost a bit before grilling helps them cook evenly and prevents them from bubbling up like a hockey puck.

Another trick for avoiding an overly-cooked burger is to use your thumb to make a small dip in the center of each patty. This allows the heat to reach the center more quickly without overcooking the edges.

Get your patties ready

Your grill will take some time to preheat, which is why that was the first step. Now you can start getting the burger patties ready. If the parties are completely frozen likely there stuck together.

You will need to separate them. Use a fork, blunt knife, or your fingers to do this. A good suggestion to separate frozen patties is putting them in a sealed bag and then hitting them with a tenderizing mallet. This will help to break them up without using a lot of force.

However, I separate frozen burger patties is to placing them on a cutting board and using a butter knife or any blunt knife and a mallet to break them apart.

Here is how you do it: place the butter knife directly between two frozen patties, hit the knife, and done. This is the most effortless, fastest, and safest way I use: no sharp knives, no shenanigans, and no destroying the pattie itself.

Get those burger patties seasoned

At this point, your grill is likely preheated, so take a minute and make sure that the grill is set to 350 and the grill grate is clean and ready to go.

Frozen beef patties can be seasoned just like fresh ones. We at BBQ Grill Academy recommend using a simple salt and pepper mixture, but you can also get creative with your seasonings if you like.

I personally use Goya Adobo all-purpose seasoning. It gives the patties a great kick and a “salty” flavor, especially for a frozen patty.

Here is a TIP:

Don’t be afraid of adding a bit of extra season to frozen patties. Some of the seasonings will run off the meat as they cook and thaw out.

Place your patties on the grill – Let’s grill frozen hamburger patties

Here is a tip: If you are grilling frozen burgers on a propane grill, create a two-zone cooking area by only using one set of burners opposite to where you are placing the meat. This will allow the meat to cook using indirect heat and let it come to a temperature slower, allowing the thicker parts of the meat to cook.

The same can be done with a charcoal grill. Let the coals on one side of the grill and then place the burgers on the opposite side of the fire.

Cooking frozen patties is all about controlling the heat and not shocking the beef patties with too much or high direct heat.

While the burgers cook, throw hamburger buns on the cooking grates. Place the inside of the buns facing down and flip them if you like. Don’t overdo it. Burger buns do not need to be grilled for a long time.

Cook the burgers how you like them

I always recommend using a digital meat thermometer to check the internal temperature of your meat. As a general rule, I cook my frozen beef patties to at least 160 degrees Fahrenheit. I know some people like to see their burgers cooked less, but I like to cook to a safe internal temperature, and for burger patties, the minimum recommended temp is 160 degrees.

When the burgers are about 10 degrees from their ready texture, I like to add cheese slices and sometimes even barbecue sauce or melted butter.

Grill the burgers four minutes per side, or until they reach the desired doneness.

Make sure to let the burgers rest for a few minutes after you take them off the grill. This will help the juices redistribute back into the ground beef and aren’t lost when you cut into it.

Serve!

Now is time to serve the juiciest grilled burgers you ever cooked, with beautiful grill marks and all!

Before you serve those perfect burgers, grab a plate of condiments and extra cheese slices and enjoy. Burgers are easy to make, and adopting these tips and tricks will help you cook them faster and juicer.

Remember to always start with a clean gas grill, avoid hots spots and be sure to cook ground beef and frozen hamburger patties to a safe temperature.

Tips and Tricks

• Allow frozen burgers to defrost before grilling for even cooking if you have the time.
• Get your favorite toppings ready before starting grilling the burgers.
• Always, Always use a meat thermometer to check food doneness levels.
• Avoid using direct flame to grill frozen burger patties.
• Season frozen burgers just like fresh ones.
• Place patties on grill over indirect heat to prevent overcooking
• Adding BBQ sauce can add flavor.
• If you are in a rush, you can submerge your package of burgers in cold water for quicker thawing.

Another Way to Grill Frozen Burgers: Use an Indoor Grill

If it’s cold or raining outside and you don’t want to grill your burgers on the patio, never fear – you can also cook them on an indoor grill.

Choosing Burger Patties

When purchasing burger patties, choose one which has a minimum of 70 percent lean meat and 30 percent fat. This type of burger patty will render tender and juicy.

A word about flare-ups

Flareups are common when grilling frozen hamburger patties on the grill. Fat is like fuel to those hot burners and charcoal. You want to avoid fire and smoke from flare ups to touch the hamburger patties.

The dirty smoke will add a bitter flavor to the meat and even the hamburger buns. There are a few ways to avoid this. First, make sure your grill is at medium heat but adjust it if necessary.

Second, cook using indirect heat, and last, keep some aluminum foil nearby. If the grill light up, put some aluminum foil on the grates and place the burgers on the foil until the grill calms down.

FAQs

This article will teach you where to probe a brisket using a meat thermometer to get accurate internal temperature readings, hit crucial target temperatures during the cooking process, and get delicious brisket on every cook.

When it comes to BBQ food, smoked whole brisket is one of the most prized meats. It can be a little tricky to smoke properly, but with good techniques and proper temperature monitoring, you can cook one like a pro too.

Knowing where to probe the brisket, how, and why, will help you get better and more consistent results.

Where to Insert a Temperature Probe in a Brisket

Where to probe a brisket is an important question. The best place to probe a brisket is in the thickest part of the meat, away from the fat. You want to make sure the probe is in the center of the densest part of the brisket, which is typically between where the point and the brisket flat meet.

The point is the fattier area of the brisket, and it’s important to avoid probing this area when taking temperature readings. The probe can easily slip into the fat and give you an inaccurate reading. When probing the point, be sure to stick the probe in at an angle so that it’s not touching any of the fat.

The flat is the leaner area of the brisket and is a little easier to probe. However, you still want to make sure you’re in the densest part of the flat when taking temperature readings.

Below is a helpful diagram showing you where to insert the temperature probe.

How to insert the probe into the brisket

Probe the brisket from the side, not from the top. If you pierce the top of the brisket, all of the juices will run out, and your brisket will be dry. Pierce the side of the brisket about halfway through with the tip of your probe.

The probe should go in at a 45-degree angle towards the center of the brisket. Insert the probe until it reaches the center of the brisket. If you insert it too far, you’ll puncture the other side of the brisket and all of the juices will run out.

Probing Brisket Techniques using different thermometers

When using an analog meat thermometer, insert the probe into the densest part of the brisket at an angle, making sure not to touch any fat. Insert the probe until only the metal tip is no longer visible, or about half the total length of the probe. Some manufacturers have different instructions, so be sure to check your thermometer’s manual.

Analog meat thermometers are the most common type of meat thermometer, and they’re what most people think of when they think of a meat thermometer. They’re simple to use and relatively inexpensive, making them a great option for beginners.

Digital meat thermometers or digital instant-read thermometers are a different option. These thermometers usually have a metal probe with a digital display. To use one, simply insert the probe into the thickest part of the brisket at an angle, making sure not to touch any fat. As their name implies, these thermometers give you temperature readings instantly.

If the brisket is not at temperature, continue cooking and check again later.

You might also like:

Brisket Cook Times per Pound, Explained

You cannot leave instant-read thermometers in the brisket while cooking, as they will give you inaccurate readings and get damaged. Instead, check the temperature every 30-60 minutes.

If you want to monitor cooking and internal temperatures while relaxing and enjoying a drink, that’s when wireless thermometers come in. Wireless thermometers eliminate a lot of the guesswork and the need to constantly open and close your smoker every few minutes to check the brisket. You can also set alarms and reminders to make sure you hit critical target temps with accuracy. Like Aaron Franklin says, ” If you are looking, you ain’t cooking!”

The technique for probing and brisket with a wireless thermometer is a bit different but still comprises of the same basic principles. The difference is number one, you will leave the meat probe inside the meat, remember away from brisket fat, and number two, you will need to pair the thermometer with your mobile phone, or with some Bluetooth thermometers, you will use a remote display to monitor the temperature.

When to Probe Brisket

The answer to this question varies depending on the size of the brisket. A general rule of thumb is to start checking the temperature and begin probing the brisket after it has been cooking for at least three hours. Of course, this can change based on the brisket size.

Smoking a brisket at temperatures of 225 to 250 degrees Fahrenheit requires cooking times of one to one and a half hours per pound. Therefore, for smaller briskets, you can start checking the temperature sooner.

You should start probing the brisket meat before it reaches an internal temperature of 165 degrees Fahrenheit or begins to stall. At this point, you’ll want to check the temperature every 30 minutes or so or use your smart thermometer to alert you when it is time to warp ( Texas Crutch ), if the brisket stalls, and when is done.

How deep should you insert a meat probe thermometer?

Place a thermometer in the center of the brisket and place it in a position where the meat has the highest density. Some thermometers only require the tip to be inserted or half of the probe, but others require the probe to be all the way in.

Why You need to Probe Your Brisket

You need to probe the brisket to cook it properly, to the right doneness level, and end up with juicy, tender meat. By inserting a probe into the meat, you can monitor the internal temperature and make sure that it is smoked all the way through, yet keep the meat moist.

When cooking brisket, it is important to keep an eye on the internal temperature so that you don’t overcook it or undercook it.

Tips for the cooking process:

Place a thermometer in the center area of the brisket.

Start cooking your brisket fat side down first. Let that fat cap work for you. But if you are smoking the brisket using a good pellet grill ( indirect heat ) fat side up is fine.

Set the probe in the thickest areas for an accurate reading, and set the alarm on your thermometer to notify you when the meat reaches wrapping temperatures and when it is done. Below are images of my thermometer app, I use a MeatStick.

Take it easy; take your time. If this is your first brisket, you might not get the best results, but focus on getting the internal temp right, and with some practice, you will get an amazing, tender brisket.

You can also try our “Easy Brisket” recipe with step-by-step instructions.

How do I know when my brisket is done?

Brisket is a tough cut of meat that benefits from slow, low-temperature cooking. This cooking method breaks down the collagen and connective tissue in the meat, making it tender and juicy. However, if the brisket is overcooked, it will become dry and tough.

So how do you know when a brisket is done? The best way to gauge doneness is to use a digital thermometer and wait until the meat reaches 190 degrees. Again, don’t guess or go by the bark color, always check the meat’s temp, and you will get it right.

Conclusion

It’s important to be diligent about probing so that you don’t overcook or undercook the brisket. Remember that you want to probe or insert the meat probe in the thickest areas of a packer brisket.

Where you place your temperature thermometer will determine how accurate of a reading you get.

Enjoy the process. Enjoy grilling!

Pork butt is a delicious cut of meat that can be cooked in various ways. In this article, we discuss when to wrap a pork butt and the best methods for doing so. Wrapping the pork butt at the right time will help ensure that it is cooked evenly and comes out moist and juicy.

This popular technique, dubbed the “Texas Crutch,” is another way to improve your smoked pork game.

Let’s get started!

When to Wrap a Pork Butt?

When should you wrap a pork butt? As a general rule, you should wrap your pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. This temperature is usually reached after about a few hours of cooking at low smoking temperatures ( 225 to 250 degrees ).

However, how long it will take for the meat to reach “wrapping” temperatures depends on the pork cut and its size. There are other factors that can affect the cooking time, such as the size of the pork butt, fat content, and the type of smoker you are using.

Nevertheless, once the pork butt reaches 165 degrees Fahrenheit, it is time to wrap it, and one method is to use foil. Wrap the pork butt tightly in the foil, making sure that there are no gaps or holes. Then, place the wrapped pork butt back in the smoker and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit. This usually takes another few hours.

Once the pork butt has reached 190 degrees Fahrenheit, it is done! Take it out from the smoker or grill and allow it to rest for at least 30 minutes before unwrapping and slicing.

At what Temperature do you wrap a pork butt

You should wrap the pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. When cooking a pork shoulder with smoker temperatures at 225 to 250 degrees, it will take the meat about one to one and a half hours per pound to reach this temperatures.

You can also wrap later in the cook if you want your pork to be dryer, but warping when the internal temperature is in the 160s will help keep the meat from drying and capture the meat’s juices. This process is often called the Texas crunch and is a good way of pushing the meat through a temperature stall and cooking it faster.

Pork Butt – Is Not What You Think, Is a Pork Shoulder

Although the name sounds like it, pork butt is not from the rear end of the pig. It is actually a cut of meat that comes from the shoulder area. Pork butt is a tough cut of meat with a lot of connective tissue and fat. However, when cooked slowly and properly, this tough cut of meat can be transformed into something tender and delicious.

This cut of meat is also often called a Boston butt. No matter what you call it, when it is cooked properly, it makes for some delicious BBQ dishes, including pulled pork!

Pork shoulder ( pork butt ) is a popular cut of meat for smoking because it is relatively inexpensive and easy to find. It is also a large cut of meat, which makes it perfect for feeding a crowd.

So now you know that when we say “pork butt or Boston butt,” you know we are talking about a cut from the pig’s shoulder.

Why wrap?

Many of our readers ask us whether to wrap a pork butt or not, wrapping the pork butt helps to speed up the cooking process and prevents the outside of the meat from drying out. When smoking large cuts of meat, low and slow, it is common for the meat to “stall,” which means the temperature has stopped climbing and it has stopped cooking.

However, if you war smoking a small cut, you might not need to wrap the meat.

This is when the internal temperature of the meat stops climbing for a period of time, usually around the 160 degree Fahrenheit mark. Wrapping the pork butt helps to insulate it and keep the heat and juices in, which will help to prevent the meat from drying out while you push it through the stall and cook evenly throughout.

When you wrap pork shoulder correctly, it will braise and cook in the meat’s natural juices. The internal meat temperature will rise without burning or drying the meat. Heat will be trapped, and therefore it will cook faster. Because it is wrapped, all that tasty and helpful juice will not run off and get lost at the bottom of your grill or smoker.

How to Wrap Pork Butt?

There are a few methods you can use to wrap your pork butt. One common method is to use aluminum foil, but you can also use butcher paper.

If you are using aluminum foil, be sure to tighten those ends very well so that the juices don’t leak through and pool of juices from at the bottom of your smoker. Get help from a friend to assist you with the wrapping process, and start by putting a sheet of foil on a cutting board, disposable roasting pan, or baking sheet.

Use Heavy Duty Foil

Buy a high-quality aluminum foil, cheap aluminum foil will break, and bones will go right through it. Only use cheap foil to create an extra wrapping layer, or if you need to add a thin layer of foil to tighten the ends or cover hole.

To create and nice wrap, place the pork butt in the center of a long sheet of foil and then bring up the long sides, folding them over the meat. Next, take the shorter sides and do the same thing. You should now have a nicely wrapped package with no open seams.

Using Butcher Paper

If you are using butcher paper, it is important to note that you should not use the same type of paper that you would use for smoking ribs. The butcher paper used for wrapping pork butt should be a bit thicker so that it doesn’t tear as easily.

Start by placing the pork butt in the center of the sheet and then folding up the long sides, making sure to crease well so that the juices don’t leak out. Next, take the shorter sides and do the same thing. Once it is fully wrapped, you can tape the butcher paper closed if you’d like.

Again, if you are using butcher paper, you will want to use a heavy-duty variety so that it doesn’t tear when you are wrapping the pork butt. Butcher paper also has the added benefit of being breathable, which helps some steam escape but keeps all the juices in, so the meat will be moist but less soggy.

TIPS: The key to success, Preparing the pork for the cooking process smoker

For the best results when smoking a pork butt, it’s important to start with a good quality piece of meat. Look for a cut with marbling throughout and a nice deep pink color. Avoid any cuts that have excessive fat, although you can always trim the fat cap if you need to.

Once you’ve selected your cut of pork, the next step is to trim it and prep it. You’ll want to remove any large pieces of fat and the tough skin that covers the outside of the butt.

The objective of smoking meat and cooking it at a low temperature is to expose the meat to more smoke, heat, and, depending on the type of smoker utilized, moisture. Removing extra fat from the meat’s surface will help it cook faster and absorb more smoke flavor.

While you don’t need to go crazy with the trimming, removing any large chunks of fat will help to prevent the finished product from being too greasy. Once the pork butt is trimmed and prepped, it’s time to season it.

Tips for Seasoning a Pork Butt

How you go about seasoning the pork butt is entirely up to you, but there are a few things to consider.

First, because smoked pork butt will be cooked for a long time, you’ll want to use a robust amount of seasoning that can stand up to the long cooking process.

Second, because the fat will render out off the meat as it cooks, you’ll want to be generous with your seasoning so that the flavor isn’t lost. As the excess fat “melts” and runs off the meat, it will take some of the seasonings with it.

Third, when smoking a pork butt, you’ll want to use a dry rub rather than a wet marinade, as this will help create a nice crust on the outside of the meat.

To season the pork butt, start by rubbing it down with a small amount of vegetable oil. This will help the dry rub stick to the meat’s surface. Next, generously apply your dry rub all over the pork butt, making sure to get into all of the nooks and crannies.

Once the pork butt is evenly coated, wrap it tightly in plastic wrap and place it in the refrigerator for at least an hour, up to overnight. This will give the seasoning time to penetrate the meat and add flavor.

When ready to cook the pork butt, remove it from the fridge and let it come to room temperature. This will aid in the even cooking/smoking of the meat.

Tips on How to Smoke Pork Butt

Now that the pork butt is prepped and seasoned, it’s time to smoke it. Smoking pork butt is a relatively simple process, but there are a few things that you’ll want to keep in mind to ensure success.

First, when smoking a pork butt, it’s important to use a good quality smoker. There are a lot of great smokers on the market; explore the different types of BBQ smokers and see which will work well for you.

Second, when smoking Boston butts, you’ll want to cook them at low temperatures. A great rule of thumb is to smoke pork meat at about 225 degrees Fahrenheit.

Third, when smoking a pork butt, you’ll want to cook it until the internal temperature of the meat registers 190 degrees Fahrenheit. You’ll want to use a good meat thermometer to monitor the cooking progress and eliminate guesswork.

Don’t guess the internal temp of food! Nowadays, good smart thermometers can even tell you the “projected cooking time.” That’s how smart they are.

An instant-read meat thermometer can be useful, but it requires to you be constantly walking up to the smoker to check the internal meat temperature, which can let heat out of the smoker, and well, if you are having too much ( beer ), you can forget to check the meat and miss the stall and when to wrap the pork butt.

Fourth, when smoking Boston butt, be patient! This cut of meat should be cooked slowly in order to break down the connective tissues and fat, making the meat tender. The low and slow cooking process will take a few hours but will result in tender, juicy, and flavorful smoked meat that is sure to be a hit with your family and friends.

Lastly, use good smoking wood to infuse good flavor. You’ll want to use hickory, oak, and even a hint of applewood for a sweeter smoke flavor.

You can also spritz the meat with apple juice or apple cider vinegar to make it extra juicy and prevent serving dry meat. Apple juice is a great way to add a sweet flavor to the meat, especially when making pulled pork, and end up with delicious juicy meat.

If you are smoking a boneless pork butt, the same rules and tips apply. If this is your first pork butt, be sure to start with a smaller one, somewhere in the size range of three to four pounds.

This will give you a chance to get used to the process and ensure that you don’t overcook or undercook the meat.

Let it Rest

Any experienced BBQ chef will tell you that one of the most important steps in smoking pork is to let the meat rest after it has been cooked. This may seem like a counterintuitive step, especially if you’re eager to get the pork on the table so your guests can dig in.

However, there are good reasons for letting smoked rest, and doing so will result in a more flavorful and juicy meat.

When meat is cooked, the muscle fibers contract and squeeze out some of the juices. If you slice into the meat immediately after cooking, all of those juices will run out, leaving the meat dry and tough.

By letting the meat rest, you give the juices a chance to redistribute throughout the meat, resulting in a juicier tender meat, this is important if you are making, for example, pulled pork.

Other Free BBQ Tips

1. Use good lump charcoal that is natural and has no chemicals.
2. If you are using a gas or propane grill, use a smoke box with wood chips for flavor.
3. Start with clean grill grates; you do not want flare-ups or dirty smoke.
4. Be patient when cooking, don’t keep opening the lid to check on your food. Use a smart meat thermometer to keep tabs on the meat.
5. Onion powder, garlic powder, brown sugar, and cayenne pepper are great condiments for seasoning pork butts. Give it a try!
6. Use olive oil on the meat to help the rub stick and create a nice bark.
7. For extra flavor, inject the pork with your favorite marinade before cooking.
8. Try different dry rubs and BBQ sauces to find your perfect combination.
9. When smoking a pork butt, cook it low and slow for best results.
10. Use a good quality smoker for good results. I like to use a charcoal smoker, but you can use just about anything to cook the best pulled pork of your life. The key is temperature management and smoke.
11. Patience is key when smoking a pork butt.
12. Let the meat rest after cooking to absorb its juices.

How To Get A Nice Bark?

The first key to getting a nice bark on pulled pork is using a dry rub. This will help to create a nice, even crust on the outside of the meat. Be sure to massage the rub into the pork so that it has a chance to really penetrate the meat.

One Last Word

If you weren’t sure or were wanting to learn when to wrap a pork butt we hope you found this guide useful and learned everything there is to know on how and when to wrap, the right way!

Enjoy and Happy Grillin’

If you’ve never spatchcocked a chicken before, now is the time to try it! This is one chicken cooking method everyone should try. This Traeger spatchcock chicken recipe is easy and delicious. The chicken cooks quickly on the grill, and the flavor is amazing. You’re going to love this smoked spatchcock chicken recipe!

Spatchcock Smoked Chicken ( whole chicken )

Here at BBQ Grill Academy, we are big fans of grills and smokers, and for this article, we will use our trusty Traeger pellet grill. We like using our Traeger grill when smoking big cuts of meat like a whole chicken because the grill automates the process and makes it as easy as using a kitchen oven but with a fantastic wood-fired flavor. So we would like to call this concoction “Traeger Chicken.”

Traeger spatchcock chicken is an excellent recipe for quickly grilling up a whole bird. All you have to do is remove the backbone so the bird can lay flat on the grate and grill or smoke. I will get into the details of the cook later in this article.

What is spatchcocking?

Spatchcocking is removing the backbone of a whole chicken, so it lays flat. This allows for even cooking on the grill and also helps the chicken cook faster. You can say it is the equivalent of “butterflying” a chicken.

Spatchcocking a chicken is easy to do and only requires a few minutes and a sharp knife. You can ask your butcher to do it for you too.

Why remove the backbone?

Smoked Spatchcock Chicken cooks faster than a whole chicken because the bird is flattened. The exposed skin also crisps up nicely and evenly. Who doesn’t love crispy skin!

How to spatchcock a chicken

Take the chicken out of the packaging and rinse it using cold water. Place the chicken breast-side down on a cutting board. Use a sharp butcher knife or poultry shears to cut along each side of the backbone to remove it.

Once the “backbone” is removed, open up or split the chicken so it lays flat. You may need to break the breastbone so the chicken will lie completely flat.

Now that your chicken is spatchcocked, it’s time to season it. We like to use a simple seasoning of salt, pepper, and garlic.

Seasoning

We like to use a simple seasoning of salt, pepper, and garlic. Rub it all over with olive oil Oil helps crisp skin. Then season each side with your favorite dry rub.

But this is where your creativity and culinary skills come into play. Some folks like pepper, while others don’t; some people like the taste of pasta, while others don’t. The point here is to experiment and see what you prefer in terms of seasoning.

Season chicken with Traeger’s Chicken Rub

Traeger’s chicken rub is a great way to add flavor to your spatchcock chicken. It’s a simple mixture of salt, pepper, and garlic, and it pairs well with just about any type of chicken seasoning. If you’re looking for a good all-purpose rub for your Traeger spatchcock chicken, Traeger’s

I like using Traeger’s Chicken Rub; it keeps things simple, but any dry barbecue rub will do.

Traeger Chicken? Yes, but you can spatchcock chicken with a gas or charcoal grill too.

Even though I use my Traeger smoker for this while chicken cooking method, you can use a gas or charcoal grill or even another brand of pellet grill. As I mentioned before, the reason we enjoy the Traeger is that thanks to its advanced features and automation, it makes our lives easier, and we use the app to live free and go about our day while testing and cooking these recipes.

No Traeger? No problem!

If you use a charcoal or gas grill, set the grill to indirect heat, so the chicken does not come into direct contact with direct flame. You can achieve this by setting the coals over one side of the grill or, in the case of the gas grill, only using burners on the opposite side of the chicken, turning off the burners underneath the chicken.

The Recipe: Smoked Spatchcock Chicken, Tools, and Ingredients:

• Traeger Pellet Grill or any grill
• BBQ Brush
• Meat Temperature Thermometer
• Your Favorite BBQ sauce
• 1 (4 to 5-pound) whole chicken
• 1 tablespoon of kosher salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried thyme leaves
• Garlic Salt or garlic powder
• Traeger Chicken Rub or any Rub You Like

(BBQ Grill Academy’s signature chicken rub recipe)

Directions:

1. Preheat Traeger to 375 degrees F.

2. Remove the bird’s backbone by cutting along both sides of the backbone with poultry shears or a good knife. Be careful not to cut yourself. If you don’t have poultry shears, a sharp knife will do. You can also beg your local butcher ( just kidding ) to spatchcock the chicken if you’re uncomfortable doing it yourself.

3. Don’t forget to season the inside of the chicken too! You can use salt, pepper, thyme leaves, or whatever seasoning blend you prefer. In our case, we are using Traeger’s Chicken Rub.

4. Next, rub Traeger Chicken Rub all over the outside of the bird. You can’t have too much! Be generous with the rub.

5. Place chicken on the Traeger grill grate breast side up and smoke it for about one hour per pound until the chicken reaches an internal temperature of 165 degrees F. You can push the temperature a bit higher but don’t overdo it.

6. Remove from the chicken grill and allow to rest for at least 10 minutes before serving.

Smoking

Once the grill is hot, place chicken on the indirect cooking side, breast-side up. Smoking temperatures are lower than grilling temperatures so you can expect the bird to be in the smoker longer. 

The cooking process for smoked spatchcock chicken is the same as grilling. Expect you will cook it at lower temperature and use more wood smoke to add even more flavor to the meat.

Cooking the meat at lower temperatures, “smoked meat” yields a good smokey flavor. It allows the entire chicken to absorb more smoke and flavor. 

However, you need to grill the chicken or smoke it at higher temperatures to get a nice crispy skin. Spraying apple juice can help crip the skin of the chicken when smoking it.

Keep chicken as wide as possible. Smoke for about an hour per pound or until it reaches 165 degrees F.

Grilling

Getting chicken prepared for the grill is relatively easy — just be sure to set the legs pointing away from the fire to avoid burning them.

If you want to add smoke flavor without using a smoker, you can use wood chips and a smoke box in your charcoal or propane grill. 

Make sure the bird breast side is on the grill, and if using a pellet cooker, turn up the heat and make sure you have plenty of wood pellets.

If using a charcoal grill, bank the coals on one side and place the chicken over indirect heat. If using a natural gas or propane grill, turn off burners directly underneath the chicken and light only on the opposite side.

Grill the chicken breast side down first to crisp the chicken skin. Then, flip the chicken with the lid closed until your wireless thermometer registers 165 degrees F in the thickest part of the bird, away from the bone. Make sure the chicken is evenly cooked.

Oven

If you’re in a hurry, don’t have a grill or smoker, or the weather’s not permitting, you can cook your smoked spatchcock chicken in the oven, well without the “smoked” part, that is.

Your kitchen oven will not produce that BBQ smoky flavor, but it will still turn out a delicious bird. Preheat your kitchen oven to 375 degrees F and place the spatchcocked chicken in a baking dish. Bake until the internal temperature reaches 165 degrees F.

Saucing the bird

While the chicken is cooking, you can mix up a bowl of sweet heat sauce or whatever sauce you like. We like to use our Homemade BBQ Sauce, but any store-bought or homemade sauce will work.

When the chicken is done, remove it from the grill and brush it with sauce. Let is rest and enjoy.

Resting

For a more tender bird, let it rest for at least 10 minutes before carving. Carve and serve as you would any roasted chicken.

The Traeger spatchcock chicken is a quick and easy way to cook up a whole bird, and the end result is delicious, crispy-skinned chicken that is moist and flavorful. 

Traeger and Z Grills smokers are perfect for this type of cooking, but you can also use a gas or charcoal grill if you prefer.

What to serve with smoked chicken?

Smoked and grilled chicken pairs well with typical BBQ sides like mashed potatoes, mac and cheese, and BBQ beans. 

There are different types of pork ribs, and each one has its unique flavor and texture. In this article, we will discuss all the different types of pork ribs and explain how to cook them. We will also provide recipes for each type of rib so that you can try them at home!

What are Pork ribs?

Pork ribs are cut from the rib section of a pig’s torso. They are meaty and can be cooked in a variety of ways. There are several types of pork ribs, each with its unique flavor and texture.

Pork ribs are a popular food because they taste great, are easy to make and can be cooked in many different ways. Pork ribs are cut from the rib section of a pig’s torso, which means that they have lots of meat on them and can be seasoned with various types of sauces or dry rubs.

The types of pork ribs vary by region and country, but the most common types are Baby Back Ribs, Spare Ribs, and St. Louis ribs.

The different types of ribs for Smoking, grilling, Baking, and Braising

Baby Back Ribs

Baby back ribs are the most popular type of pork rib. They are cut from the loin section of the pig and are shorter and more curved than other types of pork ribs. Baby Back Ribs Cut from the top portion of the rib cage, baby back ribs are shorter than spare ribs (hence, the name “baby”) and are the leanest and tender ribs. They’re curvier and shorter than spareribs with lots of lean meat between and on the bones.

To prepare baby back pork ribs, start by trimming the ribs, any extra fat, or small pieces of meat that are dangling and will burn. Use a knife to remove the membrane.

The member is a piece of tissue underneath the ribs ( bone side ). You can cook baby back ribs in the oven or on the grill.

Pork Spare Ribs

Pork Spare ribs are the most common type of rib. They are cut from the belly section of the pig and are longer and straighter than other types of pork ribs. Pork spareribs yield more meat than baby back ribs, but they are not as tender or lean.

Spareribs are longer and flatter than baby back ribs, which allows them to cook and brown more uniformly. The marrow of the bones may be seen on one end of the spareribs, where they have been sliced away from the baby back ribs. The opposite end, closer to the pig’s breast, will be tapered. There will be a bigger portion of flesh, cartilage, and gristle at this tapered end.

Spareribs are much fattier flesh with greater marbling around the top and between the bones, which is one of the most noticeable differences. As a result, these ribs take longer to cook and are frequently a better choice for low and slow smoking. Cooking time for spare ribs can vary depending on the spare rib cut and size but is typically 5 to 6 hours.

Louis Style Ribs

St. Louis ribs, another famous variant of ribs, are just spareribs that have been trimmed further. Both the cartilage and gristle-filled section and the tapering end of the ribs have been removed. This gives the rack of ribs a more rectangular, symmetrical appearance. As a result, many pitmasters favor St. Louis-style ribs. Both for their look, meat yield, and flavor.

Louis Style St style doesn’t refer to the way the ribs are cooked. They get their name from the way meatpacking plants in St. Louis would cut the ribs. Ribs chopped this way were popular in St. Louis during the mid-20th century when meatpackers began doing so, hence the name. St. Louis ribs are longer than baby back ribs but shorter than regular spareribs due to the way they are cut.

This style of rib cut is not commonly found in your local big-box supermarket. Unless you cut the spare ribs yourself in the St. Louis way, the best source for these sorts of pork ribs is your local butcher or a quality online meat store.

St. Louis style ribs can be cooked in a variety of ways, including grilling, baking, smoking, and braising.

Country Style Ribs

Country-style pork ribs are not, well, ribs, but rather boneless or bone-in pork chops cut to look like ribs and carved from the front of the baby back ribs around the shoulder. However, this cut is not actually from the ribs and instead is more of a pork chop.

Country-style boneless ribs are lengthy strips of loin muscle coupled with meat from between the rib bones.

They are typically cut from the shoulder area of the pig and are cheaper than other types of ribs. Boneless country-style ribs are also tougher and fattier than other ribs, so they require longer cooking times.

Country-style ribs can be cooked in various ways, including grilling, baking, smoking, and braising.

When choosing country-style ribs, look for ones that are well-marbled with fat and have a pinkish color. Avoid ribs that are too lean or have too much white meat.

Kansas City Ribs

Kansas City-style ribs are a type of sparerib that has been coated in a thick, sweet and smoky sauce before being cooked. The sauce is usually made with ketchup, brown sugar, Worcestershire sauce, and various spices.

Kansas City ribs are comparable to St. Louis ribs but are not as neatly trimmed. St. Louis style ribs are cartilage-free, but Kansas City style ribs retain the cartilage part.

Kansas City-style ribs can be grilled, smoked, or baked.

Rib Tips

Rib tips are the small bones and cartilage that connect the front ribs to the breast bone and are the small, triangular end of a rack of ribs. They are not ribs, but rather a cartilage, bone, and connective tissue. You can say that tips are the leftovers of trimmed St. Louis-style ribs.

Rib Tips are ” chewy” but make a great appetizer or snack and require longer cooking time to become tender. They are seen in dishes such as soup or stew, or chopped up and served as an appetizer.

How to prepare rib tips?

You’ll have to find good butchers who will cut you some good rib tips. Smoked rib tips provide an easy appetizer and cook in about 2 hours.

Tips for Choosing Good Ribs

When choosing ribs, look for well-marbled cuts with fat and have a pinkish color. Avoid ribs that are too lean or have too much white meat.

Look for ribs that are well-marbled with fat and have a pinkish color. This indicates that the ribs are fresh and will be juicy. Avoid ribs that are too lean or have too much white meat. These ribs will be tough and dry.

The best way to cook ribs is by grilling or smoking them. Slow cooking methods such as braising or oven-roasting will also work, but it will take longer for the ribs to become tender.

When grilling or smoking ribs, cook them on low heat for a long period of time to prevent them from drying out. If you are using a sauce, apply it towards the end of cooking so that it does not burn or caramelize on the meat.

Other ribs

Several meat products were listed in USDA’s meat guidelines. Still, many different names and cuts are re-used in the years and can vary from location. These are some commonly heard names.

Flanked-style ribs

Flanked ribs are framed by long slabs positioned parallel to many ribs. Because this technique has been used, flanked ribs have more meat than short ribs. It’s recommended to cook flanked ribs using a braising technique.

Lamb Ribs

Lamb ribs have a very distinctive taste; their flavor “pops” when they are grilled slowly or braised. Butchers remove riblet lamb from its breast because its meat contains the most flavor in its body.

Lamb Riblets

These ribs come from the rib section and are very small. Riblets usually contain 11 to 13 bones in each rack and are ideal for grilling, smoking, or roasting.

Most people love making these ribs since they react nicely to many cooking methods. Some people prefer to dry the meat, while others add moisture to improve the taste profile and overall tenderness. Marinating the lamb riblets is advised since the procedure increases taste. Use incidents such as garlic, red wine, salt, pepper, vinegar, and even olive oil.

Pork belly ribs

Pork belly ribs are taken from the same area as spareribs but are smaller. They are fatty and have a strong pork flavor. Pork belly ribs are best cooked using the slow cooking method, such as braising or oven-roasting.

Short ribs

The term “short ribs” refers to the fact that they are normally cut much shorter than pig spare ribs—3 to 4 inches in most cases, and occasionally even shorter—which, of course, is because the beef carcass is so much larger than pork that cutting them much longer would render them unmanageable.

While it is possible to slow cook them on the grill or in a smoker, which many people do, the most popular method of preparing beef short ribs is to braise them.

Plate short ribs

Beef short ribs, sometimes referred to as plate short ribs, are a slab of meat from the lowest portion of the cow’s rib cage (the short plate), behind the brisket. Beef short ribs have dense flesh that tends to cling to the bones.

Conclusion

It is beneficial to be familiar with the various cuts of ribs so that you can select the appropriate cut for your taste and preferences, as well as for your own recipes. Bear in mind that certain rib cuts fare better on the grill than others. However, experiment with a few recipes until you discover one you enjoy.

Looking to cook your chicken thighs to juicy, delicious perfection but unsure of what chicken thigh temp you need to reach? You’ve come to the right place. 

The temperature at which you cook chicken thighs can significantly affect their flavor and juiciness. To help you, in this guide, we’ll break down the science behind food safety and give you all the best culinary tips. So let’s explore everything you need to know to make the mouth-watering meal of your dreams.

Cook Chicken Thighs: Temperature Basics

So you’ve bought your chicken thighs from the local supermarket or butcher (tip: the meat of a free-range chicken thigh from a butcher can taste much better!). Now it’s time to get cooking. What do you need to know first?

Whether you grill, bake or fry your chicken thighs, the process of cooking your chicken has one constant you must keep in mind in the cooking process: reaching the right temperature.

The minimum internal chicken thigh temp you want to bring your chicken thighs to is 165 degrees Fahrenheit. Reaching this mark is important for making sure you and your family or guests enjoy a safe, healthy, and delicious meal.

However, many people don’t know that chicken thighs are best at a higher temperature. We’ll describe this culinary secret in more depth later in this article.

Chicken Thighs vs. Chicken Breasts

First, let’s get into the details and different parts of a chicken. Between chicken thighs and chicken breasts, many people have a strong preference one way or another. But what are the main differences between these two cuts? And what does this mean for how you will approach cooking your chicken thighs?

Low in fat and high in protein, some people prefer chicken breast over dark thigh meat. Yet, due to the extra fat, chicken thighs don’t stick as much to cooking surfaces, so you can cook them with less oil. The fat can also tenderize the thighs as they cook, creating a silky feel.

Chicken thighs are also a good source of zinc, which helps you maintain healthy hair, nails, and skin. Another benefit is that they are typically less expensive than other cuts of meat.

Chicken Thigh Nutritional Value

Due to its leaner meat, chicken has a higher nutritional value compared to other meats. Different parts of the chicken also offer different nutritional values.

Here’s a comparison of the nutritional value of both.

Chicken Thigh – 100 grams

• Calories: 177
• Protein: 24g
• Fats: 8g
• Cholesterol: 135mg
• Saturated Fat: 2.3g

Chicken Breast – 100 grams

• Calories: 165
• Protein: 31g
• Fats: 2.6g
• Cholesterol: 85mg
• Saturated Fat: 1g

Tips for Cooking Chicken Thighs 

Based on their make-up and nutritional value, you’ll want to cook thighs with this in mind. 

As a leaner meat, chicken breast cooks faster and often needs either oil or butter to cook with. When cooking chicken breast, you’ll want to avoid overcooking the meat or the texture can become too dry and leathery. 

In contrast, due to their higher fat content, cooking chicken thighs longer allows the juicy thighs to release more of their poultry flavor. With a longer cooking time, thighs also become more tender. Thus, patience is key. For example, when grilling a chicken thigh, you’ll want to take time to rotate the chicken over time so the fat doesn’t cause a flare-up on a part of the thigh. 

roasted chicken thighs can be put on the oven at low temperatures to melt away connective tissue and end with delicious juicy tender chicken.

When cooking either kind of meat, make sure to add your sauce at the end so it doesn’t burn. To season, you can partner your chicken with a spice rub, marinade, or herbs.

Salt and pepper are a must but don’t stop there. Take your inspiration from an Indian chicken recipe by adding curry powder and peanut sauce. Or perhaps infuse your chicken with a Mexican style with lime and chile powder. The kitchen is a place for your creativity to thrive!

cooking boneless skinless Chicken thighs

Add salt to your boneless skinless chicken thighs about 15 minutes before they’re done cooking. Salt can help absorb some of the moisture in the chicken, but it will retain its natural juices better when served.

I like to use olive oil, so the seasoning sticks better, but it also helps get juicy meat.

Boneless skinless chicken thighs are leaner, but the lack of skin will affect flavor. The skin on chicken thighs does contain fat, and well, as you know, fat equals flavor. For this reason, it is important to get creative with the seasoning blend.

Cooking Skin-on Chicken Thighs

Cooking skin-on chicken chicken thighs is not that much different but I always recommend cooking at higher temps to crisp the skin.

cooking Thighs with the bone

Not everyone likes skinless chicken thighs. The skin adds flavor and fat juices to the meat. Also, crispy skin is a treat. Here are some simple steps to cook bone in chicken thighs.

1. preheat oven to 375 degrees. Feel free to experiment with the oven temperature. I like to crack up the hit a bit to crisp the skin.

2. Season chicken thighs with salt, pepper, or your favorite spices. Keeping things simple is a good thing, but feel free to experiment with more than one seasoning blend.

3. Place chicken thighs in a baking dish and bake for 30-35 minutes, or until cooked through. Always cook white meat or dark ( darker meat ) to the recommended internal temperature.

Oven baked chicken thighs taste great but if you want a boost in flavor, try grilling the meat in your grill to add a hit of smokey flavor.

4. Let the thighs rest, serve hot, and enjoy!

Oven Bake chicken thighs

One of the best, most common, and easiest ways to make chicken thighs is by baking them in the oven. Preheat your oven to 375 degrees Fahrenheit. Place the chicken thighs on a cookie baking sheet lined with parchment paper, and bake for 25 minutes, or until fully cooked. You can serve these delicious chicken thighs with your favorite dipping sauce, BBQ sauce, or a side dish like mac and cheese. Enjoy!

Oven baked chicken thighs taste great but if you want a boost in flavor, try grilling the meat on your grill to add a hit of smokey flavor.

Chicken thighs in the grill

Ok, this is my favorite way to cook chicken meat, and although many chicken recipes will instruct you to bake chicken thighs, one of the best ways to add flavor to chicken thighs is to grill them. Baking chicken thighs is easy. Whether you are baking a whole chicken, bone in thighs, boneless thighs, dark meat, white meat, you get the point.

I recommend using a smoker grill but if you only own a gas grill, use a smoker box to add wood chips and thus smokey flavor to the meat. The smoke flavor will penetrate the chicken, and you will love the taste.

Quick and easy chicken recipe

Baked Chicken Thighs with Rice and Vegetables

Ingredients: 2 lbs. chicken thighs, 1 tsp. salt, 1 tsp. black pepper, 1 tsp. onion powder, 1/2 tsp cayenne pepper (optional), 2 cups rice, 2 cups water or broth, 4 carrots, peeled and diced small, 4

Desired Chicken Thigh Color

Next, let’s dive more deeply into chicken thigh-specific tips. Now that you know you should cook chicken thighs slowly, you may be wondering about what it should look like when done.

Many chefs and cooks of all ages assume that pinkness is the ultimate sign of a chicken’s doneness. 

However, we recommend relying more on the chicken thigh internal temp and less on the appearance of the chicken. No matter how trained your chef’s eye is, the best way to guarantee your chicken is completely cooked and at the right doneness is by using a meat thermometer.

A (working) meat thermometer won’t lie, and you can rely on it when cooking all kinds of chicken. For example, this is especially important when smoking meat. Smoked meat will always have a pinkish-red color—even when done—which can be tricky to judge without a thermometer.

Thus, relying on the actual chicken thigh internal temp is crucial to making sure your food is safe (and delicious) to eat. 

Food Safety: Chicken Thigh Internal Temp

So, why exactly is it important to ensure your chicken reaches a minimum temperature of 165?

The USDA recommends cooking, baking, or grilling poultry to an internal temperature of at least 165 degrees Fahrenheit because, at that point, the heat kills off the campylobacter or salmonella bacteria that cause illness. 

Thus, with proper food safety techniques, you can eat your chicken without fear of getting sick from food poisoning. 

When are the Thighs Done?

Your stomach is growling, and your friends and family are ready to eat—so when do you know when your chicken thighs are done?

Depending on how you’re cooking it, e.g. with a smoker or grill, the preparation time will vary. You will know your chicken is safe to eat when the chicken thigh internal temp reaches 165 degrees Fahrenheit. An important tip: Make sure to stick your thermometer in the thickest part of the chicken thigh. 

When is Chicken Thigh Done: 165 or 180 Degrees?

For best results, if you’re cooking your chicken thighs alone, it’s actually better to let them reach a temperature of 180 degrees Fahrenheit. Typically, this will only take a few extra minutes that are well worth the effort. Here’s why.

If you cook your thighs for longer, the meat will be juicier and more succulent. This is because of the high concentration of connective tissue (collagen) that’s found in chicken thighs. As this tissue cooks, this fat turns into gelatin which tenderizes the chicken. The outcome is a juicy and tender chicken thigh that’s worth the extra effort. 

There are a few things to keep in mind when it comes to the internal temperature of the chicken. First, make sure that your thermometer is reliable and accurate.

Second, be sure to take the chicken’s temperature in the thickest part of the meat, not near the bone.

And finally, be patient – it can take a while for the chicken to reach the correct internal temperature.

Final Thoughts 

All in all, chicken thighs can be the center point of a delicious and nutritious meal, especially if you take the time to bring out the juices and flavor within the thigh. Anyone who eats your yummy meals will appreciate the taste and texture of a well-cooked chicken thigh.

And for you, the chef, unlike chicken breasts, the process of cooking a chicken thigh is easy as long as you keep your meat thermometer handy.

Enjoy the scrumptiousness that awaits you!