Thread: checking temps
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Old 01-28-2009, 02:22 PM   #3
bigabyte
somebody shut me the fark up.
 
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Join Date: 05-10-06
Location: Overland Fark, KS
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Easy. I don't use a roto. Mostly because I don't have roto. And I do poke chicken parts. Whole or halves I stick a thermo in before cooking.:winking: Ribs I do the bend test.

Also, just as FYI - The only meats I refuse to poke are briskets and some roasts. I see a long flow of lots of juice coming out after poking it, and had I not poked it that juice would have been inside. It's like slicing into a steak before it's rested. It's a fact. Call Mythbusters if you want. As for pork butt, I believe you can poke it all you want with nowhere near the impact of brisket, so safe to poke it in my opinion.
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Duh.
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