For those checking IT on meat manually

WDE86 · July 2017

And not using a remote system to monitor the IT throughout the entire cook - What rule of thumb do you use to know when to take your first IT reading? Obviously the size and type of meat provide variables, but do you wait 2 hours? 4? More?

I know as well as anyone, if you're lookin' you ain't cookin', and I don't want to develop a bad habit of checking IT too early or too often.

kl8ton · July 2017

You don't necessarily need a remote thermo. You could use something like this:

http://www.homedepot.com/p/Maverick-Digital-Single-Probe-Roast-Alert-Thermometer-ET-8/300746994?cm_mmc=Shopping|THD|google|&mid=s0Uy95SLy|dm_mtid_890338a25189_pcrid_176899657641_pkw__pmt__product_300746994_slid_&gclid=Cj0KCQjwqvvLBRDIARIsAMYuvBGiXdjFzaF3oEbcMlHgPGRhuHNo0rX7aYRckbLNmhaOAVwDS0Kji7gaAgAgEALw_wcB

With the vast spectrum all have observed with brisket finish times, you can't really guess at it.

A cheap remote like that allows the lid to stay closed until you are close. Then you open dome to see how it the meat feels/probes.

OTOH I don't see a problem with looking every hour.

Carolina Q · July 2017

When @Mickey does wings, he lets 'em ride for 6-8 hours before he checks.

Image: https://us.v-cdn.net/5017260/uploads/editor/ej/xo4u3y4ewa68.jpg

For me, it depends on the meat and the temp. A pork chop is far different than a pork butt. I mostly rely on experience. For an 8 lb butt at 250°, I know I don't need to check for 12 hours or so. At 320°, it could be done in 6-8 hrs. A spatch'd chicken might take 45 min or so.

Then again, I pretty much ignore the opening the dome taboo. If I want to check, I check. If that means the cook is 30 seconds longer, oh well. Especially with an egg. Temp bounces back quickly.

lousubcap · July 2017

I'm with @Carolina Q regarding approaching when to check. I do have a thermo with a wire lead to an external read-out but I don't install it til well into a L&S cook. And sometimes I will just go with the thermapen for the feel. You will come up with your own approach. Remember this is an analog process. FWIW-

For those checking IT on meat manually

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