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Pro tip: check your thermometer before you blame the meat
Did a brisket for my neighbor's retirement party in Amarillo two weeks ago and the flat came out dry as a boot. I figured it was the cut, then figured it was my fire, then blamed the wind, which is a classic move. Turns out my $12 dial thermometer was reading 40 degrees hot, so I had been cooking everything to 240 when I thought I was at 200. It took me three cooks and a bag of charcoal to figure that out, and now I check it in ice water before anything hits the grate. Anybody got a thermometer they trust, or do you just poke the meat and hope?
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mason.anna10d ago
How'd you catch it was off, just the ice water test or something else?
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