Agree,
I've avoided using my wireless grill thermometer (can't remember the model, but it's the one from all the BBQ sites!), I wanted to break my temp viewing addiction and test the set and forget aspect.
ALWAYS use a spot thermometer, always check before pulling off, however also go by texture once it's "in the zone". Similar to someone else here, my bride has her tastes, and a firm, more firm than is my preference, chicken breast is her standard.
And the frisked came out awesome! (Pics to follow, promise!). In fact, we had a pop in just as I started slicing, who of course couldn't stay for dinner, so I parked the sliced trisket in a bowl with the au jus, then realizing it was gonna be girl time for a while as the moms chatted, through a couple brown and serve frozen sour dough rolls on the PBC, and threw some onions in a skillet to brown...
Yep, French Dip sammies.
No pictures of these, but they were awesome!
Regarding temp vs time, Was less concerned about learning the cooker, and more interested in the science of temp vs altitude.
BTW, gave Noah a cal while the trisket was wrapped and we had a great conversation about the altitude thing. PBC support is the best. Thanks Noah!
Pics coming, just need to get on the computer, iPad won't let me upload them.