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Tier 2 source5 answers cite this

Meathead Goldwyn, "Meathead: The Science of Great Barbecue"

Meathead Goldwyn, "Meathead: The Science of Great Barbecue" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how long does… · cooking

    How long does pork shoulder take to slow roast?

    Pork shoulder slow-roasts 6–10 hours at 225–275°F (107–135°C) for traditional pulled pork. At 325°F (163°C), 4–6 hours. Always cook to internal 195–205°F for shreddable texture.

    Why we cite it here: Definitive reference for low-and-slow BBQ science + temperatures

  2. how long does… · cooking

    How long does brisket take to smoke?

    Smoked brisket takes 10–14 hours at 225°F (107°C) for 12-lb packer cuts — about 1–1.25 hours per pound. Target internal 203°F probe-tender. The stall adds 2–4 hours mid-cook.

    Why we cite it here: Comprehensive smoke + stall + wrap science with timing tables

  3. how long does… · cooking

    How long should brisket rest after cooking?

    Brisket should rest 1–4 hours after cooking (minimum 1 hour, ideally 2). Wrap in butcher paper or foil and hold in an insulated cooler. Resting is non-negotiable — collagen sets, juices redistribute.

    Why we cite it here: Detailed rest-time science and collagen chemistry

  4. what temperature for… · cooking

    What temperature should a grill be for steak?

    High-heat searing zone: 450-550°F (230-290°C) direct heat for crust. Medium zone: 350-400°F (175-205°C) for finishing thick cuts. Reverse-sear: 225-275°F low + 500°F+ sear. Steakhouse grills: 700-1500°F infrared for hard crust.

    Why we cite it here: Two-zone setup + temperature science for grilling

  5. what temperature for… · cooking

    What temperature should beef be cooked to?

    USDA minimums: ground beef 160°F (71°C); steaks/roasts 145°F (63°C) + 3 min rest. Chef-preferred doneness: rare 125°F · medium-rare 130-135°F · medium 140-145°F · medium-well 150°F · well 160°F+. Pull steak 5°F before target for carryover.

    Why we cite it here: Comprehensive temperature reference for beef cooking methods

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