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Saw a guy in Memphis throw out his thermometer and it blew my mind
I was at the Memphis in May contest back in 2019, just watching the teams. This one old-timer, his brisket was done, and he just tossed his digital probe right into his toolbox like it was nothing. He told me, 'If you don't know what 203 feels like by now, you're just playing.' I went home and didn't use a temp probe for a full year. My first few cooks were a mess, but now I can poke the flat and just know. Has anyone else tried to cook by feel instead of numbers?
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