Loading…
28
That chat with my neighbor about brisket temps really threw me
My neighbor Bob is a retired chef and he stopped by while I was smoking a brisket last Saturday. He saw me fussing over my thermometer and said I was overthinking it, that the meat tells you when it's done more than any probe. He showed me how he goes by feel and jiggle instead of obsessing over 203 degrees. It hit different because I've been chasing exact numbers for years and my results are hit or miss. Has anyone else tried going more by touch and less by temp?
2 comments