#13 in Lab digital thermometers
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Reddit mentions of Thomas Traceable Lollipop Shockproof/Waterproof Thermometer, 8" Stem, -58 to 572 degree F, -50 to 300 degree C
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Thomas Traceable Lollipop Shockproof/Waterproof Thermometer, 8" Stem, -58 to 572 degree F, -50 to 300 degree C. Here are the top ones.
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Digital thermometer for monitoring temperature in liquids, gases, refrigerators, freezers, and water bathsMeasures temperature from -50 to 300 degrees C (-58 to 572 degrees F), with an accuracy of + or - 1 degree C8" stainless steel stem is resistant to most laboratory chemicalsMinimum/Maximum temperature memory for monitoring accuracy of temperatureCalibrated to ISO 17025 traceability standards for reliability of measurements
Specs:
| Height | 1.2 Inches |
| Length | 12 Inches |
| Number of items | 1 |
| Weight | 0.15 Pounds |
| Width | 2.3 Inches |
The biggest problem I overcame when cooking briskets/all smoking was cooking for internal temp vs. time. Gotta get a good thermometer. I use a scientific one as they are cheap and ISO 9000 accurate.
http://www.amazon.com/Thomas-Traceable-Shockproof-Waterproof-Thermometer/dp/B006OCN3PC/ref=sr_1_12?s=industrial&ie=UTF8&qid=1374271617&sr=1-12&keywords=thermometer
My recommendation for keeping it moist: Fat side up. If your doing a full packer trim, placement is important as the cap will cook faster then the flat (not intuitive). I think it has to do with different muscle types. As others have said, low and slow. My briskets (usually 17 lbs) always go on the night before with rub (most any will work, all seem to be big on Paprika, onion, garlic, and heat/pepper/cayan) and smoke @ 225 for ~ 5 hours then stop with wood and keep the heat anywhere from 12 to 16 MORE hours until internal temp hits 195. This temp is past the breakdown of fibers and helps turn the brisket into something more tender... the same happens with your pork shoulders. A water pan near the heat helps act as a heat sink and will keep moisture in the smoker. Gotta refill every time you open the chamber. The fat will drain over/through the meat and help make a bark that helps keep juices in. Because of this, I don't wrap. The bennie is burnt ends and a moist flat.
A good resource I use is
http://www.thesmokering.com/forum/viewforum.php?f=34&sid=a7a86cb518bd9dfef51d76c4395701c2
Multiple edits cuz I cant spell or make a coherent post.