cooking

[Pmt133]

Yes, please do
You’re not alone. Got two pork butts and a rack of ribs ready for the smoker tomorrow.

Tasty.

 

[redneck joe]

Got a few London broils marinating in a homemade Jack Daniel's sauce. Will report back.

It's like 8 hours, please report

 

[Pmt133]

It's like 8 hours, please report

See post 1041.

 

[redneck joe]

Oohhhh. Very nice.

 

[FLATHEAD]

Smoke rolling since 5:30 AM.


Thing shaping up

 

[tphoyt]

Lookin good.

 

[redneck joe]

Mmmmmmm.....

 

[Pmt133]

Way to many temperature probes. I just send mine.

 

[FLATHEAD]

Way to many temperature probes. I just send mine.

Where do you send them?

 

[Pmt133]

Where do you send them?

Toss it on, watch the hood temp and pull it when I feel its ready... or remember its on there.

 

[FLATHEAD]

Toss it on, watch the hood temp and pull it when I feel its ready... or remember its on there.

I’m not that good.

 

[Pmt133]

I’m not that good.

I'm not either. But I've done it enough where it just gets that feel about it. Honestly, it's pretty hard to mess something up on a smoker. Worst case you say you made jerkey.

 

[tphoyt]

I went by feel my hole life up until 2 years ago when my kids got a digital thermometer. I still go by feel but sometimes use it to confirm my thoughts and look fancy in front of the family.
It is very handy for large thick pieces of meat and roast though.

 

[redneck joe]

Since I discovered how well a quick read thermometer works I've been spreading the gospel and have been buying them extra and as people come thru my kitchen I give them away. As the op of this thread and ostensibly a decent cook yes the thumb thing is OK but to truly turn out perfection, whatever that is for you, each and every time consistently nothing beats a thermometer. Pro tip, do not stick from the top, stick thru the side of the meat to the center.

 

[redneck joe]

Oh and for long cooks, please invest in a Meater....

 

[redneck joe]

And learn about the stall.