Undercooked? HELP!!!

Unknown

OK, so I went with the theory of slow and low. To make a long story short I cooked a brisket and a butt for 10 hours at 180 degrees. I think it is undercooked. I'm not sure because I really don't know what overcooked is. The meat is still moist and juicy, but tough and rubbery. Now, I need to serve the meat tomorrow night. Should I let it keep cooking this evening (I really don't want to stay up all night). Or since I needed to reheat it anyway, throw it on tomorrow for 3 or 4 more hours at 250. Or just punt and go buy more meat and start it all again????

Chef Wil

AbeFroman,
your meat has not gone through its "plateaux". You can either keep it at 180 and let it go overnite or reheat for 4 or 5 hours at 200°. Next time try going going 225 to 250 on the initial cook. I'm doing four 6 pound butts for 20 hours at 211 degrees. Thank you Mr. Guru.........hehehe

Hamm

AbeFroman,
Yeah, I'm no pro, but having cooked 30lbs of butt last week, I feel like I'm qualified to give an opinion. I think 180 is a little low, considering you want you meat to get to 195-200. I really don't know what to tell except bite the bullet and pony up for the Guru, it is awesome. That is what the real sausage king of Chicago would do! Good luck.

Steve-B

Hamm,
Thanks Hamm! I saw this handle and could not place the name. All it took was the "Sausage King of Chicago" to make me remember. Danke Schoen....[p]Steve-B

Unknown

Chef Wil,
Thanks for the knowledge, putting the meat in a cooler now, and thowing them on tomorrow. Say, a nice 225-240 tomorrow. Probally about 3 or 4 hours. Does that sound like a plan?

Unknown

Steve-B,
I love using this name as an alias. I took first in sausage in my first bbq competition, and have been using that name ever since.

James

AbeFroman,[p]What is your internal meat temperature?[p]if you cooked it at 180, your meat can't be over 180. You would want to cook it at about 225 or so to arrive at an internal temp of about 180 ~190...[p]