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Showerthought: My switch to digital thermometers ruined my feel for the meat
Relying on gadgets made me lose my touch and my brisket suffers.
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spencer417mo ago
Read something similar, and grant52 is right about that 203 mark.
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grant527mo ago
My brisket hit 203 internal last weekend, and it was the best I've made. That exact temperature guarantees the fat renders properly every time. Guessing by poke or feel often leaves you with dry, tough meat. Digital readings remove the doubt, so you can trust the process instead of your fingers. Relying on data over instinct turns brisket from a mystery into a sure thing.
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hollydixon7mo ago
Honestly, my first few briskets were total hockey pucks because I refused to buy a decent thermometer. Tried the whole "poke it and hope" method, which is about as reliable as me guessing pipe sizes without a tape measure. Finally caved and got a digital probe, and yeah, hitting that 203 mark is a game changer. Turns out data beats my terrible instincts every single time.
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