Back when I started, pitmasters judged doneness by touch, not numbers.

They'd press the meat and know from experience. I've kept that skill but added a thermometer for backup. Do you use both methods or stick to one?

3 comments

3 Comments

thea5155d ago

I always stuck with just the thermometer, thought the touch thing was just an old timer story. But hearing you say you kept the skill, that actually changed my mind. Might have to try learning the feel too.

sam_hart4d ago

My old boss made me check every roast by hand, @thea515, and the feel just clicks after a few weeks.

sandra_sullivan842d ago

Actually, @sam_hart, it took me months to get the feel right.