Can we talk about how people keep opening their smokers to check the meat

I timed my last brisket cook and saw the temp drop 25 degrees each time I peeked, so now I just trust my probe and leave the lid shut for the first 8 hours.

3 comments

3 Comments

the_lee29d ago

You measured it and saw the drop, that's proof right there. My old habit was checking every hour like clockwork. I'd lose all my heat and smoke, then spend forever getting back to temp. Now I just set the probe alarm and walk away. The meat always turns out better when I leave it alone.

jenny_hall28d agoTop Commenter

Setting a probe alarm changed my whole process too. The meat really does turn out better when you just let it be.

wesley18127d ago

Let it be" sounds good until you get a bad cut of meat.