Struggled for 3 hours trying to figure out why my brisket stall lasted forever at 165

Turns out my $20 oven thermometer was reading 30 degrees low the whole time, has anyone else had a cheap thermometer ruin a cook?

2 comments

2 Comments

jamierodriguez19d agoMost Upvoted

Blame it on that cheap thermometer, man. I had the same thing happen with a pork shoulder where I kept cranking the heat because my thermometer said it was stuck at 150, ended up with dry meat.

jordan30519d ago

Wait you cranked it to 150 and it still came out dry? That's wild, I thought pork shoulder was supposed to be bulletproof even if you mess up the temp a little. I've been running my pork butts low and slow forever, never had that kind of disaster even with a janky probe. Guess I got lucky with my cheap thermometer so far lol.