Quote:
Originally Posted by Shawn Braquet
Is that an onion?and whats it for? Looks like its on a temp probe
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I use the probe to monitor the temperature in the smoker. Normally those probes that come with the smokers can be off 20 to 30 degrees.... I use an onion or potato to keep the probe from laying on the metal rack. Gives you a more accurate reading.
As they get closer to finishing I will insert probes into all 4 pieces of meat to make sure they hit 205 degrees which is the perfect temp to break down the fat and tissue to make it perfect for pulling.
If I was going to slice it, I would cook to 190 to 195 degrees.
02-01-2013, 08:18 PM
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