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Old 04-07-2013, 07:08 PM   #78
somebody shut me the fark up.

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

I like the probe method, as it allows for every variable but one, my own skill in using it. No matter which cut of meat, how tender the steer, how hot I am cooking, how humud it is, it always comes down to the feel.

Now, I can lift a brisket and have a pretty good idea if it is done, there are cues. But, the probe is cheap, battery free insurance. I think if you are cooking hot and fast, you have at least an hour to pull a decent brisket. Thus, no need to get weird for at least 30 minutes.
the meat thermometer was so far past the top reading, it read Taylor

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