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Stopped trusting meat probes after my brisket hit 203 but was still tough
Last month I ran a packer on my offset, hit 203 internal after 11 hours, pulled it, rested it, and it came out chewy as a boot. Turns out my probe was reading the fat pocket the whole time. I checked it with a second probe and the flat was only 189. Now I always probe in three spots and wiggle the probe like the old timers say. Anyone else had a bad probe ruin a cook? What are you using for temperature checks now?
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linda1146d ago
Did you ever check the probe calibration with ice water?
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