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Unread 09-08-2009, 11:43 AM   #53
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I use the probe test for all pork and beef cuts, I do not like mushy chicken, so I go for a little more resistance. The temp is a key to when to start testing. Once you get to 165, you know it will be time to start. You might look into getting a driveway drip pan to put your smoker on, it cuts down on mess on the concrete. I like to lay chip packs on the edge, as stated above. And it only takes two or three pencil sized holes to work.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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