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Old 05-23-2010, 12:42 PM   #5
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I never check the point, I check the flat, I look for around 195-200 and do the probe test. The probe test is my main method, not temp. I actually start checking at 165 for the stall and 180 or so in the flat for if it is done.
the meat thermometer was so far past the top reading, it read Taylor

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