Burnt 12 racks of ribs before I trusted the thermometer

I used to go by feel and timing alone, figured probes were for amateurs. Then last summer at my food truck in Austin, I pulled a batch off the smoker at 6 hours like always, and they were dry as cardboard. A buddy who runs a BBQ joint in Lockhart told me to stick a probe in and wait for 203 degrees, not the clock. I fought it for two weeks, lost about $150 in pork, until I finally followed his advice on a brisket and it came out perfect. Now I check internal temp on everything, even chicken thighs, and I've cut my waste way down. Has anyone else had a stubborn habit that cost them real money before they switched it up?

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