I get a similar chuckle when the probe goes in too early...... Like when the brisket is still raw instead of waiting half or 2/3 of the gusstimated cook time before checking.
In many of my write-ups and forum posts I was always recommending the use of an ice pick to judge doneness of butts and brisket. Then this guy writes me and says something like "hey man, no one has an ice pick anymore".....
and he was right, I never thought of that. I did make up some of these one year from left over stainless. They work as a not only a meat probe tool, but they plug the hole from the thermometer when I rest meats. The "T" also won't poke a hole in the foil when meats are resting in the cooler. After a big summer barbecue I noticed a few didn't come home with me.
KCBS - CBJ
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