Re: Pork, Brisket, Chicken Thighs & Wings
Posted: 01 Feb 2011, 08:13
OK, after reading the replies it would seems we were looking at a chart to determine whether our meat was cooked - we shoved the probe in before it went on the smoker, chucked it on, set the top temp to 198 with an alarm and when it got there removed it, wrapped it and sat to rest.
Now, in hindsight, we need to be "feeling" the meat rather than relying on the probe and temp charts
Our 5lb bone in pork was on for about 7.5 hours BUT because the probe showed 198 we thought it was done enough
Back to the drawing board I think
I know you guys on here have said it before, practice practice practice, so we better get practicing 
Now, in hindsight, we need to be "feeling" the meat rather than relying on the probe and temp charts
Our 5lb bone in pork was on for about 7.5 hours BUT because the probe showed 198 we thought it was done enough
Back to the drawing board I think
I know you guys on here have said it before, practice practice practice, so we better get practicing 