Quote:
Originally Posted by BayoustateBBQ
After getting these I have found a 50 degree difference between my old analogs. I was just hoping to stick that probe in the point and pull it when it reached 205 degrees. I bought it off amazon so I'm waiting for them to call me. I have a good digi meat pen so I'll just have to fall back on that.
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Calibrate them.
Now repeat the following until committed to memory
BBQ RULES
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
