I was wrong about spending $80 on a wireless meat thermometer

I always thought I could tell when my brisket was done just by feel and look, so I never bought a good thermometer. Last month I finally got a basic wireless one for about eighty bucks. The first time I used it, I pulled my pork shoulder at exactly 203 degrees instead of guessing, and it was the most tender I've ever made. I didn't realize how much I was overcooking things before by just poking them. It's made a bigger difference than any rub or sauce I've tried. Anyone have a favorite brand for these, or is the cheap one good enough?

2 comments

2 Comments

jamie71223d ago

Man, my buddy swore by the poke test for years. He finally caved and got one of those thermometers, and his next batch of ribs didn't have a single dry end. Total game changer for him.

webb.linda23d ago

Still got a soft spot for the old poke test myself.