My prime rib smoke was a flop until I ditched the probe thermometer

After 7 years of pulling roasts at 130 on the dot and getting dry edges, a old timer at the Austin swap meet told me to pull at 118 and rest for 45 minutes, and the center came out perfect, so who else has tossed their temp guidelines for feel and time?

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mason.anna13d ago

Think about the carryover math differently. That 12 degree jump works great for a single roast, but I smoked two smaller roasts last month, pulled both at 118, and the thinner one went way past medium while the thicker one landed perfect. Same temp, same rest time, totally different result. The real trick is feeling for the meat's firmness during the last hour, not chasing a number that ignores thickness.