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

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.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote