Pro tip: Don't trust a pellet smoker's built-in temp probe for big cuts

I smoked a 16 pound brisket for a family reunion last month and relied on my smoker's built-in probe to tell me when it was done. The readout said 203 degrees, so I pulled it, wrapped it, and let it rest. When I went to slice it, the flat was tough as leather. I checked the temp with my handheld Thermapen and it was only reading 185 in the thickest part. The built-in probe was off by almost 20 degrees, likely from being right next to the heat source for years. I had to serve a half-raw brisket to 25 people. It was a total waste of about $90 in meat and 14 hours of my time. Now I always double-check with a trusted instant-read. Has anyone else had a brand's built-in probe fail them this badly on a long cook?

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3 Comments

eva_carr6mo ago

Built-in probes are fine if you calibrate them. Sounds like user error to me.

3

oliver_ross86mo ago

Exactly what @eva_carr said. Most people skip the manual and never check calibration. That's why they get bad readings. It's not the tool, it's how you use it.

5

kevin_wells464mo ago

Read a while back that even factory calibration can drift during shipping and storage. Takes about five minutes to check with a known good reference thermometer. Maybe people just need to add that to their routine before blaming the probe.

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