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104timberwolf

Full Fledged Farker
Joined
Nov 2, 2013
Location
Montgomery, Alabama
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!
 
I use my thermopen too - double duty, but anything thin would work - bamboo or thin metal skewer works good.
 
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.
 
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.
 
DSCF0066Modified2.jpg
 
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
 
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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