got beef sticks in the smoker right now. got like 5 degrees till internal hits 152. felt them and they are limp and soft.
i know when i stuffed them the meat was a little more wet than normal bc of bbq sauce and hot sauce. should i let them go longer to harden up some? any help input would be awsome
thank you
Just a thought as I don't know for sure. But I would think when they are all warm coming from the smoker they would be limper than after cooling down. Now the experts may feel free to correct me if I am wrong. ;D
ok thanks
Made some pepperoni sticks a couple weeks ago that were the same way so I let them in the smoker a little longer. Like to 180 degrees. The only ones that ended up at all decent were the ones I pulled first to see if they would firm up. The rest were way over-done for my liking. I say pull the sticks when you get to 152.
Oops, I thought this was a current thread. When did you end up pulling the sticks and how did they turn out?
QuoteI say pull the sticks when you get to 152
I agree....they will firm up as the cool
i keep the temp at 170. left them in there long. dried out some.
i had them turn out way better before.
I pull between 147-149* sticks stay moist in these temps. Pull, hang and they will come close to IT by themselves without any heat.
Thats how i do sticks but do what works best for you. SMOKE ON