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Temp probe lied to me at a comp in Kansas City, ruined my brisket
Was doing a backyard comp outside KC last fall, 8am cook on a 14lb packer. My wireless probe read 203 and the feel test said done, but I pulled it and the flat was stiff as a board. Turns out the probe was sitting in a fat pocket the whole time, reading 15 degrees too high. I finished it in the oven at 250 for another hour and sliced it thin, took 6th place anyway. Anyone else trust the poke test over the digital readout when the numbers feel off?
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