What if I want the internal temp near boiling? Pulled pork?!? Brisket?!?Updated 8 months ago

Works great! No worries!

For slow-cooking, it’s not uncommon to hold meat at temperatures just below boiling – often around 205ºF. The Predictive Thermometer is designed for that and we’ve tested it extensively (we also love pulled pork!). 

Allow me to explain:  

•The electronics in the tip can tolerate temps a bit above the boiling point of water 

•212ºF (100ºC) is a very easy-to-remember “safety line” to remember for most cooks (it’s not the hard limit, but it is a good rule-of-thumb) 

Be sure the minimum insertion line is inside the food (i.e. not visible).