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Hey there - most of the cooks have turned out dry, and I'm pretty sure this is because I'm pulling them off based on IT versus probe tender. I have a Thermapen which I use, but not a remote thermometer. I haven't smoked over 250F pit temp, but have had some which hit the stall point stupidely fast.
Hey all, my name's Jake and I'm a college student from Chicago just getting into smoking. Last summer I purchased a Pit Boss Pro Series 850 to begin my smoking journey. After some failed briskets and pulled pork, this May I'm hoping to come back stronger. I'm hoping to learn more about trimming...