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Old 07-21-2013, 06:17 PM   #13
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
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Quote:
Originally Posted by 2000milesofsmoke View Post
That is my issue. I purchased a cheaper Taylor and had major issues yesterday on my brisket smoke. It was reading 200 but was tough to insert because the meat was not tender and rendered yet.

Thanks for all the input everyone. Seems like both the PT100 and Thermapen work very well.
It may have been the brisket you know.. It's done when it's done. Experienced brisket meisters here recommend not to use a thermopen on brisket because the temp is irrelevant to the tenderness. When it probes like butter, it's done. Your Taylor is probably fine. Test it in boiling water. If it reads 212F, it's fine.

Cheers!

Bill
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