00:00Hi-o! We are here in the skull and mortar kitchen for one reason today. It's to put this Inkbird
00:06thermometer to the test. Guys, no wires, no mess, no data loss. This is the Inkbird INT 11PB
00:14barbecue thermometer. I don't know about you, but I hate wires guys. Get rid of the mess of wires,
00:21happen to run out to your cooker every five minutes to check it. You don't have to do this
00:25because this puts the power literally in your hand. You can check it from your phone.
00:2830 minutes of offline data, so you don't have to worry about data loss. It works in barbecues,
00:35grills, smokers, ovens, frying pans, and more. This has two in one temperature sensors. What that means
00:41is it has both an internal and ambient temperature, which it monitors simultaneously. This thing is
00:47very accurate. It is within one degree Celsius or 1.8 degrees Fahrenheit, so you know that you have
00:53the right temperature at all times. Plus, you already know I'm a big fan of how the Inkbird
00:58stuff looks. It feels like you're using a Cadillac. This thing has heat-resistant zirconia ceramics
01:04on the handle, so it's practical. It's durable. Food-grade rust-resistant stainless steel probe,
01:10and it's at IP67 waterproof, so it is dishwasher safe. 25 minutes is all it takes to fully charge the
01:20probe. It lasts up to 25 hours at high temperatures. Or seven days at room temperature on a full charge.
01:26Guys, that is crazy. I've had all kinds of these thermometers, and they always die mid-cook if
01:31you're going for some crazy long cook. The case, not only does it look cool as hell, it's a charging
01:36dock, a repeater, and a storage box. It's got a magnet on the back, so you can stick it onto
01:41the
01:41side of your cooker. You can stick it onto the side of your refrigerator wherever it's light,
01:45it's portable, it's easy to use. It's got an advanced Bluetooth 5.1 connection that gives you up
01:51to 300 feet of long-distance range. You can remotely control and monitor your cooking.
01:56Up to 26 types of USDA preset meats with custom settings, multiple alarms so you don't under or
02:03overcook your meat, and you get temperature graphs, which is pretty cool. Oh, you didn't think I wasn't
02:08going to give you a recipe with this, did you? Of course I am. We're going to test out this
02:13inkbird thermometer on a spatchcock chicken. Guys, we're going to do a very basic cook here. I'm going to
02:20take some of this Cajun Injection from Zatarain's. We're going to get a good shot directly into the
02:24breast. You see we got a good swell. Oh, a little premature, but we all have that problem sometimes,
02:31don't we, gentlemen? Fill up those legs. Let's get some down into the thigh.
02:50And let's just really kind of fill out this breast a little bit. Get some down in this part too.
02:58Step one is done. Now, honestly, I should have done this part first, but I didn't because apparently
03:06I'm a dumas. A dumas. A dumbass. All right, we're just going to chop the spine right out.
03:14I'm using scissors. You can use a knife, whatever you want. I just feel like the scissors are easiest
03:19to use. Now we're going to flip this chicken over, break that sternum, and flatten your boy out.
03:33So now we're going to hit this with the might of a thousand spray oil cans. Just kidding, just one.
03:38Guys, don't hate the spray oil. If you don't want to spray oil, you can use regular oil,
03:42but the spray oil is going to help your skin be crispy and flavorful and wonderful. We're going
03:47to go over it with just a tiny bit of Skull & Mortar all-purpose rub, available at skullandmortar.com.
03:55We want that salt on there too. That salt, not only does it add flavor,
03:58but it pulls out moisture from the skin as well, which is also going to help.
04:02But we want it to be flavorful, colorful. We want all that stuff. We want a deep range of barbecue
04:07flavors.
04:07So we're going to give it a healthy dose of the Skull & Mortar OG Rub.
04:13Guys, this is our base rub for everything. It's what we went all the awards with.
04:17Now we're going to hop over here, pop out our Inkbird thermometer,
04:27and push that right into the breast. Guys, you don't have to spatchcock your chicken if you don't want
04:31to, but what it does is it allows you to cook it a little more evenly without that body cavity,
04:35which you have to heat up. So your breasts are going to be heated better. They're going to be
04:39cooked better and more evenly. You can certainly do this exact same very basic recipe with the whole
04:45chicken and without spatchcocking it. I would just recommend that you fill that poop shoot up a
04:49little bit. You know what I'm saying? Guys, now we're going to hop over to our smoker. We're going
04:53to put this on the smoker at 300 degrees with a pecan wood and an apple wood mixture. I expect
05:01it to
05:01take two or three hours to cook. So we're going to hop over here to chicken. We're going to pop
05:07this
05:07up. This has a set at 165 degrees, which would be perfect for the thighs. But since we're measuring
05:13in the breast, we're going to go ahead and crank it up to about 180 degrees. Set that. You can
05:20see
05:20here, you can switch from Fahrenheit to Celsius, very easy. Light mode, dark mode. I think I'm going
05:25to go with dark mode. I feel like that's very pleasing to my eyes. So that's literally all it
05:30takes to set up your cook. You can also set up additional alarms if you want to, but since we're
05:34doing chicken, we don't really got to mess with all that. Now you can see our ambient temperature is 68
05:38because I'm in my house and it's 46 inside the chicken breast right now. We're going to get this
05:43on the smoker, like we said, and we're going to check back with it throughout the cook.
05:46And I play drums on the wheel with a feeling out of touch or outgunned in the field.
05:55Drums on the wheel.
05:58Bomb sites and blackouts and fog lights and gas clouds. Jockey through vacuums. None of our flaps
06:05down. It's shocking. Shot off is one small part of some squadron that ain't once chosen to
06:09abort shit that we've honed in on our problem. Non-stop until he stopped and see what kind of
06:13quadrant he got lost in. Do you read me the option? And y'all's options are exhausted.
06:18Been dropped off in this mosh pit instead of locked in. I want orbit. Knock, knock.
06:22Pull back of this cockpit. It's my coffin. Lost levels. I'm doomed to repeat.
06:26New dance called. Do you read me at above? Is it beyond the yonder mantra?
06:29Once none pingin' my transponder. Once what? A copy. I'm playing the comp. I've been handed back
06:33to y'all unresponsive. Ten hut and I'm in sync. Phone home, but just ring and ring.
06:38Guys, our chicken is done. It is looking phenomenal. She is a beaut.
06:43And she is wetter than Terry's mom on prom night. Look at that. All that juice running wilder
06:48than Hulkamania in 1985. It's looking glorious. So guys, we used our Inkbird thermometer here
06:56and I am very happy with this thing. I did not lose connection. The battery, of course,
07:00made it through the whole three-hour cook. And most importantly, the accuracy was perfect.
07:07I have another Inkbird probe thermometer that I used and I put, that I know is on the money.
07:11And I put it up against this at every turn and the temperatures were perfect.
07:17But now, none of it is important. As good as the thermometer was, none of it is important
07:22if this chicken isn't busting. So let's go ahead and break open this chicken.
07:28Bust into this wing here. Let's see what we're working with. Look at that skin.
07:36God damn it. It's good. Ah, this chicken is busting. You want to try a wing, Fred?
07:42Yeah, I do.
07:49Go ahead, man. Enjoy some of that. It's just a chicken wing, dude.
07:53What's up?
07:54Just came off the smoker.
07:59I caught you again.
08:01I know. I keep trying to eat before he gets out here.
08:06Mmm.
08:08Mmm.
08:10What do you think?
08:12Good.
08:13Would one say busting?
08:14Yeah.
08:16Busting, busting or bu-bu-bu-bu-bu-busting?
08:19Busting.
08:20Just busting.
08:21He's over here trying to play like he doesn't bu-bu-bu-bu-busting on stuff all the time.
08:25Anyway, guys, the thing is great.
08:28The chicken turned out phenomenal.
08:29It's a super easy way to cook a great chicken.
08:31And more importantly, our Inkbird thermometer was on point.
08:34There's a link in the description below.
08:37You know, click on it. Check it out.
08:38If you're in the market for a probe thermometer,
08:42this is certainly a very cool looking and very good operational one to try out, man.
08:48Skullandmortar.com for all your barbecue needs.
08:50Terry's mom's a hoe.
08:52I'm going to eat this piece of skin.
08:56I don't have anything else to say.
08:59I'm out of stuff.
09:00I'm just standing here talking.
09:02Did you say like and subscribe?
09:03No, I did. Like and subscribe.
09:06Like and subscribe, please.
09:07For real.
09:08Do it. Don't make me beg.
09:10Make my life easier.
09:12Good day, sirs and ma'ams.
09:13Good day, sirs and ma'am.
09:14Good day, sirs and ma'am.
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