Meat Temp and long cooking

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  • September 4, 2006 at 1:42 pm #7777
    Anonymous
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    Questions, Questions, Questions…<br />
    <br />
    Ok, I see these guys on the Food Network, cooking their ribs and briskets for 18 hours at a time.<br />
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    Now, what I want to know is, do they get the meat (pork – 160 degrees) up to temp and keep it there for 18 hours, or do they take 18 hours to get it to 160-170? If so, cooking that slow, is almost like letting the meat get sunburned rather than cooked. <br />
    <br />
    Little help please?

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