Originally Posted by barbefunkoramaque
The Clock and the Temp Probe.....
Has ruined more BBQ than anything in the last decade.
Now if you use them with expertise then good for you but you are not in the majority.
Then there's all the ones that THINK they make good Q (either from never eating any good q at a pagent or a local place or simply because they have a warped sense of what good q is) and THUS also use probes and clocks in complete denial they are ****ing their q.
The two things have ruined in my opinion maybe 1/3 of the world's Brisket supply alone.
I used to say the Internet has ruined it but while bad info (or too much conflicting good info) has ruined a lot of BBQ,, this forum has proven to give a valuable alignment to the myths and bad practices of bad Q. Kind of like Mental Retardation is on the down slide while Autism is on the up. In other words we do it right and all the others **** it up... the worse internet contributors being so called "chefs" writing for recipe.com sites.
This is the part, that I find troubling, personally i have this issue, any suggestions aside form a trip to your place to remedy the never eaten good Q?
Not that i'm opposed to a trip......
Weather mine is good or not, is undetermined, but I find it difficult to order Q anyplace, I am continually disappointed, and brisket, don't get me started on where in PA to find a good brisket, it is difficult for me to make a brisket when I have never tasted a good one.
I might have to disagree though on the clock and temp probe being the real issues.
To me the real issues are people being stubborn, or not understand what is meant when they are told to probe, or feel. It takes a lot of cooking to develop and understand done, (for me anyway) people are stubborn or not willing to spend the money on cooking large amounts of meat.
I have personally made the mistake of telling people when its going to be done, only to be serving burgers and dogs because its not ready and they are unwilling to wait, lesson learned, done early resting long before the time people are expecting to eat.
Its done when its done, so have coolers or cambros ready.....and be done early, rather than late.
Thanks for he discussion.