Realized my brisket was dry because of the probe, not the cook

Been doing packer briskets for about 4 years now. Usually hit 203 internal and let it rest 2 hours, but it always came out dry in the flat. Last month I checked my ThermoPro with boiling water and it was reading 8 degrees low. So I was actually pulling at 211. Fixed the calibration and pulled at 203, now it's buttery. Anyone else ever had a cheap thermometer throw off their whole setup?

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sage526d ago

Man, thermometers are the most overlooked tool in this whole hobby! I had a cheap instant read that was off by like 6 degrees and it messed up my chicken thighs for months. Dry, overcooked, rubbery, the works. Finally checked it in ice water and felt like such a dummy. Now I calibrate every few months for peace of mind. It's wild how one little gadget can ruin hours of work without you even knowing.