The BBQ BRETHREN FORUMS. - View Single Post

darita · 07-21-2019, 08:46 AM

Straight answer...I smoke to about 203 and begin probing. The chuck usually is probe tender at that point.
For some reason, going by the probe is a hard lesson to learn for some, like me. Now I probe everything. With a Thermapen, you kill 2 birds with one probe. With brisket it's essential. For us mortals, there's no other way to tell whether that flat is ready or not.

07-21-2019, 08:46 AM	#7
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Straight answer...I smoke to about 203 and begin probing. The chuck usually is probe tender at that point. For some reason, going by the probe is a hard lesson to learn for some, like me. Now I probe everything. With a Thermapen, you kill 2 birds with one probe. With brisket it's essential. For us mortals, there's no other way to tell whether that flat is ready or not. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.