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First timer: Two attempts, two failures... - Page 2

post #21 of 26
Thread Starter 
I'm at 191 degrees internal temp. Ok? Or do I crank the heat back up to 260 instead of letting it coast at 100 and give it another 20 min or so.
post #22 of 26

Crank it up, it won't hurt it any.

post #23 of 26
Thread Starter 

gave her another hour at 260, IT hit 200. letting her stay in there until the rest of the fixins are ready

post #24 of 26
Thread Starter 
ta daaa

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post #25 of 26

Success!  I hope it tasted as good as it looks...cuz it looks delicious!  Nicely done...and  :points:for sticking with it!

 

Red

post #26 of 26

From what I've read, NO "factory" probe on any smoker is worth anything.  They are all junk.  I run an Igrill with 3 probes ( 2 food and one grill. )  I've given them the boiling water / Ice bath test and found them to be close enough.  I also use an Auber PID for smoker control, and that is with in 5 degrees of the IGrill, ( More like the IGrill is within 5 degrees of the Auber!)  I did get wacky reading once on the IGrill, but I just unplugged the probes and re-plugged and it was fine.

 

If you brine, make sure to wash under running water, smaller pieces of bird only need a few hours, save over night for full birds and butts, and then I don't have salt in my rubs.   

Usually I dry brine ( just rub a KOSHER - yes it is important to use kosher - on the outside of the meat, then and park in a zip-top bag in the fridge or cooler with ice)

 

 

Good thermos make all the difference.  Yeah, they are costly, but cheaper than food poisoning!

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