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Showerthought: pitmasters' obsession with temp probes finally makes sense to me
I used to guess but now I rely on my thermometer and it's a game changer.
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zara_sanchez4h ago
Man, I learned that the hard way with a super dry chicken. Trusting the timer over the temp was a huge mistake.
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evan_harris62h ago
I had the same issue until I started checking the internal temperature every time. My old timer method left everything dry and tough. Now I pull the chicken out a few degrees early and let it rest. The carryover heat brings it to the perfect safe temperature without drying out. It takes a bit of practice to get the timing right, but it's worth it. Juicy chicken every time now.
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anthony_rivera1h ago
Yeah, those thin chicken breasts go from juicy to sawdust in minutes. I started pulling them at 155 and letting them sit under some foil for five minutes. They always coast up to a safe temp and stay way more tender.
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tessa_craig2h ago
Totally agree. I saw what @evan_harris6 said about pulling it early and it finally clicked for me. That rest time is everything for juicy meat. My guesswork days are officially over because my probe never lies. It just makes cooking so much less stressful.
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troy3942h ago
Notice it's not just about pulling it early though, you gotta actually hit the right temp first. Like if you pull a steak at 90 degrees, it's not gonna carry over to a safe 135. I aim for about 5 degrees under my final target, so 150 for chicken, then let it coast to 155. Same with pork chops, pull at 140 to hit 145. The rest does the last bit of work.
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