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We're discussing low consequence science, and I have no doubt that you cook spectacularly well (and I would love to test this assumption if I ever get the chance!). However, anyone can cook better; that's what keeps us excited by the process. You would question the scientific approach in your statement if you substituted "surgery", "late 18th century", and "sterilization", and if you were the patient. For me, it is high consequence when I find myself thinking similar thoughts, because I fear aging. While I have a family history of brain hardware failure, I fear the software failure that can come first. Have I lost interest in revisiting questions I thought I had settled? As a mathematician, that would be career-ending. I came into BBQ in a period when "3:2:1" ribs were all the rage, the conventional norm and the unquestioned advice given to all newcomers. I basically did nothing but experiment in my first several years with a ceramic cooker, and I thought that foiled barbecue was absolutely wretched. One might as well use a crock pot. Much later, when Aaron Franklin's book came out, I was struck by his careful use of pink butcher paper. I made new experiments, and came to appreciate it. There's a parallel here with sous vide. Many people just don't see the need for it. The best cooks I know can outdo sous vide for traditional applications like steak, if they bring their A game with absolutely undivided attention, and nothing goes wrong. Any idiot can achieve better results than before with sous vide. So why would anybody want to be "any idiot" when we all aspire to be masters of technique? Life happens. I also need to fit in two errands, one of which becomes an unexpectedly long distraction. My guests are two hours late. That sort of thing. It is good to know robust techniques, over techniques that are superior in ideal circumstances. An MLB baseball season is 162 games; everything that can go wrong, will, and robust techniques win pennants. Aaron Franklin needs to hold finished barbecue for varying time intervals. We can't always count on guests that are ready to eat, to the minute, when I say the barbecue is done. I love how pink butcher paper holds barbecue. I recently included one rack of ribs as a teaser appetizer for a gumbo party, where I was already using my KK for other ingredients. The gumbo required all of my attention, and the meal timing was uncertain. While I prefer fairly plain ribs (no sauce with jars from the pantry to mask inferior pork) cooked never wrapped, here I wrapped in pink butcher paper for the last hour or two. These were the best ribs I've ever cooked.

Did the second cook last night with the MEATER. Bacon wrapped boneless beef ribs on the OctoForks. While the MEATER did a good job on the meat, the ambient temperature (and corresponding cooking time) were all over the map. The KK dome temperature was 300F and the MEATER ambient temperature reading was coming up slowly like before. Then, all of a sudden it turned over and started going down, a lot (70F) - HUH??? So, I went out to check on it and everything seemed OK. My first thought was - DAMN, the thing has burned out already!!! The ambient end of the probe was sticking out of the end of one rib (inserted long ways to ensure minimum depth - the probe has a scored line and the probe needs to be inserted to at least that depth), which put it near the coals on each rotation (i.e., pointed straight down at the basket). Then, all of a sudden, the temperature reading started increasing again and finally reached near the KK thermometer. I was baffled, but let the cook go on, as the meat temperature was behaving normally and that's what really mattered. Well, when I took the Fork off at the end of the cook and brought it inside and pulled the MEATER probe out of the rib, I could see what had happened. The bacon had dripped fat onto that end of the probe and coated it. There was a black crust all over the end of the probe. I guess what happened was that initially it acted like insulation, causing the reading to drop. Then, once the bacon rendered out and the fat burned off the end of the probe, the reading started going up again. Interesting for sure! Now, I just have to figure out what the next "test cook" will be??

Some butchers paper is wax coated. You don't want wax coated. Wax coating is bad. Other than that it's probably good to use.

Just when you thought all was right with the world you realized you forgot something, a marine navigation chart and a tide table in the last 20 years I have seen many people run aground here but this guy was the smartest. He waited until the boat was in knee deep water and then walked ashore to the nearest pub for a case of beer and carried it back to wait for the next high tide! It was the first thing he did right all day Normally it looks like this and it was the view when he sailed into it.

Had not thought of that aspect!! It must have worked because I saw him with the beer headed back to the boat.

Maybe that was his plan all along! His wife said, "No, you can not take the car to go buy a case of beer!"

Cook it til it hits 165º internal temp. Wrap. Check every 30 minutes thereafter til ice pick goes in easy and tender. Done. The longer you hold it wrapped in towels in a cooler, the better. Inform us.

Alright Ken (NO @!) You say you never have wrapped. So, do it once. Try it once... One brisket.

On this cook, it was inserted past the minimum mark - probably close to 3 inches. I had to tug pretty good on it to get it out at the end of the cook and it was a chore inserting it at the beginning, so I wasn't worried about it coming out!

I'm sure you would but I'd be cautious on where to put the probe on a rotisserie cook. I'd hate to see the probe work loose and fall into the fire. I'm probably being paranoid but better safe than sorry. How much of the probe can go into the meat?

Yum yum looks delish aussie

Yes exactly

@CeramicChef -

Got the cold smoker out while I was doing the bacon smoke. The whisky barrel wood smells so good and so does my bacon.:) Taste test tomorrow at breakfast. Maybe I'll go to bed early tonight.

This thing still is!

I have a gone right to pieces hanging around you people, I'm now into pot smoking and purple crack, where will it stop.