My life has gotten much better since I've stopped paying attention to temperatures on larger cuts. I go all by feel now - once in a while I'll temp to get an idea of how much longer 'til it's ready, but IMO for doneness, esp. on butts, briskets and chuckies, it's all about feeling how tender the meat is and not looking at a therm.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
" Relax, it's only BBQ." - Bigmista, 2013
" Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
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