Smokin-It User Forum!
User Guidelines and Instructions => Basics for a Beginner => Topic started by: NDKoze on March 19, 2019, 02:37:03 PM
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This is more of an open-ended question to get some feedback from the group and hopefully come up with a recommendation for new users.
Kari's post in the The Meater (wireless meat thermometers) - Kickstarter project (https://www.smokinitforums.com/index.php?action=post;quote=67204;topic=4163.50) thread revealed some interesting results where she had five probes in a Boston Butt during a smoke that showed some pretty significant differences in the temps during the smoking process.
I am not saying this is the best spot, but I have always placed my probe in the middle of the spot highlighted in the following picture:
(https://i.imgur.com/oMGmxXX.jpg)
I use this spot because it doesn't have a lot of fat/collagen that in my thought process would result in unpredictable temperatures.
I am interested to hear/see where the rest of the group tries to place their internal probes.
Thanks in advance for your participation.
Gregg
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I also probe in that same general area. I try as best I can to avoid a fat pocket so that the probe tip is in contact with meat throughout the cook rather than ending in a void as the fat melts.
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Probe 3 in my Meater test cook had a significantly higher temp than the other probes. I ignored Probe 3 in favor of the readings from other probes, figuring it was either bad probe placement, or an inaccurate probe. Upon removal from the smoker, it was clear that Probe 3 was smack dab in the middle of a layer of fat. Easy to identify once the cook was complete, but hard to identify when the fat is more solid pre-cook. This is why I always cook with at least two probes.
It makes me wonder how many unsuccessful butt cooks are due to probe placement. Resulting in an undercooked butt. It's pretty hard to overcook a butt. On my Meater test cook, I think it would have taken about 4-6 hours to get from 195 (where I took it out) to 205, a range where butt is totally acceptable, and my preference. Lots of wiggle room there. I would never cook to less than 190 (I prefer 195+). Often times when I hear a butt is "dry", the process usually sounds to me like it is in fact undercooked, with the firm texture of undercooked butt being interpreted on the palate as dry. The collagen has not fully converted to gelatin. Gelatin is what makes the butt lip-smackingly moist.
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Not as many responses as I would have hoped to have seen.
But, on the bright side, there appears to be agreement between the two pros (Dave/Kari). So, I think the post was a success. :)
I like the idea of two probes too, especially now that I have the Meater Block with 4 probes.
Thanks for the responses!
Gregg
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Greg- Just saw this post and sorry for the late reply.. I always look for a "meaty" section on the top of the butt and probe there.. I have had fairly even cook times for my butts and I always try to buy the same size (8-9lb's) and use the exact same prep and smoking process.. Interesting data from Kari about the difference in temps. Does make sense to use multiple probes on a butt or brisket.. May have to try that in the future..
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I have nothing to add except that I can't stop snickering like an adolescent at "butt probe placement".
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I know what you mean Jeff.
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I have nothing to add except that I can't stop snickering like an adolescent at "butt probe placement".
I was wondering if anyone would catch that. :P