It’s always the thermometers fault. Get a Thermapen. No more excuses.I tried something new tonight. Poor man's burnt ends. Chuck roast cut into cubes on the smoker. Get them to 165°, put them in a tin with honey, wrap/cover and take them to 203°ish. Looks good, tastes good, but not very tender. I've lost faith in my 3 different thermometers and will be investing in a Meater. Small pieces are harder to get a good read on. If the thermometer is not exactly right it'll read high.
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