Law temp cooking .

[Brent]

In some recopies they are talking about law temp cooking .
I usually work with my instincts about hot, hotter, hottest , but I am sure there are definitions for law temp .
Any ideas ?

[carnivore]

Low temp cooking is about 225-230.

[Brent]

Ooops sorry for my typing mistakes .

Law=Low.

Lol I am not that stupid.

[The BBQ Guy]

From a low and slow barbecue perspective the following definitions should help:

190-225 = Low (think beef brisket)
226-275 = Medium (think bbq pork butt or shoulder or ribs)
276+ = High (think chicken)

[mic]

Is 190 enough? Sound very low to me.
How long do you bbq in such temperatures?

[The BBQ Guy]

I often cook 13-14 lb briskets at the 190-200 degrees range.

I use charcoal, so my method of monitoring the cooker temperature is with a turkey fryer thermometer stuck through vent of my Weber Smokey Mountain right down to just above the meat level. This should be pretty reliable.

I've been doing it this way for years with good results.

After about 4 hours, I wrap the brisket in foil and then let the cooker temp creep on up to around 220-225 until the meat temp reaches 190-192.

You don't have to cook brisket this way, but it's the way I do it. I know some that swear by 250 degrees and still others that cook them at 300 degrees.

For me, I get more consistent results by starting around 190 degrees and maintaining that as long as possible before the temps start creeping up.

[mic]

I'll try your trick and see if it works for me, though I measure with less acuracy.
Thinking about it - if I measure with less accuracy, do you recommend I try it? :?:

[The BBQ Guy]

Do you use a meat thermometer such as a Polder or Taylor digital temp gauge?

You should be fine if you do. Otherwise, it might be more challenging.

[mic]

Yes, I'm using a meat thermometer or as I always call it - thermo[i:afcc9a874f]meat[/i:afcc9a874f]er