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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-29-2013, 08:45 AM   #1
104timberwolf
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Default What To Use To Probe A Brisket?

Getting ready to throw on a nice 10 pounder I picked up a couple of days ago and, following the advice I've read here, going to use the probe method for doneness.

What's the best tool to accomplish this? Thanks everyone!
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Old 11-29-2013, 08:47 AM   #2
RobKC
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I use my Thermapen probe, but you could use an ice pick or fork.
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Old 11-29-2013, 08:47 AM   #3
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I use my ThermaPen, but a bamboo skewer works well.
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Old 11-29-2013, 08:49 AM   #4
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http://youtu.be/You_hO88MvU?t=3m6s

It is in my hand after I put the beer down.

Thirdeye made it for me... sadly I cannot find the 21 inch one for those hard reaches on my Brazos.
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Old 11-29-2013, 08:50 AM   #5
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I use my thermopen too - double duty, but anything thin would work - bamboo or thin metal skewer works good.
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Old 11-29-2013, 08:56 AM   #6
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Thanks everyone!
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Old 11-29-2013, 09:02 AM   #7
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I find that bamboo can have more resistance than metal probes. I would stick with an ice pick or thermometer probe. Typically have my maverick probe in until 196. Then I pull it out and use it every ~30 mins until done. Never looking at the temp after.

Just find one thing. Calibrate yourself to it. And always use the same thing and you'll be good.
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Old 11-29-2013, 09:07 AM   #8
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I have a custom Thirdeye probe as well that works great, but since my Thermapen is always in my pocket at competitions that's what I use most often. Find something that you like to use and stick to it, don't switch up.
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Old 11-29-2013, 09:14 AM   #9
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Old 11-29-2013, 10:01 AM   #10
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I use a bamboo skewer
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Old 11-29-2013, 11:07 AM   #11
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I used a bamboo skewer yesterday and felt too much resistance. Let it go an hour more, still felt resistance. Picked up a metal probe and slid in like butter. Ended up with an over cooked brisket
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Old 11-29-2013, 11:43 AM   #12
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Quote:
Originally Posted by brocknbbq View Post
I used a bamboo skewer yesterday and felt too much resistance. Let it go an hour more, still felt resistance. Picked up a metal probe and slid in like butter. Ended up with an over cooked brisket
Need to adjust your feel of probe tender with a skewer if that is your problem.
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Old 11-29-2013, 01:41 PM   #13
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Quote:
Originally Posted by Bludawg View Post
Looks like the end of my thermo-pen
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Old 11-29-2013, 01:50 PM   #14
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I use a bamboo skewer.
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Old 11-29-2013, 01:51 PM   #15
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Quote:
Originally Posted by Bludawg View Post
That's awl right!
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