Originally Posted by The_Kapn
From Brian's post:"When a probe goes into the meat with no resistance the meat is done".
You need to get away from "temp" for doneness.
Temps are handy for large cuts like brisket and butts, but only to monitor the cooking process----NEVER as the final check.
"Probe tender" is the goal!
I understand. But opening the smoker often makes it hard to control temps. So I would need to know when I should start checking for probe tender.
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