First Boston Butt -- where does thermometer go??

soonerfunk

I think I'm good on what to do. My only question is where/how do I put the thermometer in to get the most accurate reading?? Thanks!

Panhandle Smoker

With a meat thermometer or Thermapen I usually check it in a few places to make sure.

rsmdale

Under his tongue,hahahaha.The probe shoul be put in the thickest part of the meat and check with the instant probe to verify.


GOOD EATS AND GOOD FRIENDS

DALE

Rib Fan

Try and insert in the thickest portion of butt. If you are cooking multiple butts and using a Digiq or Maverick style thermometer insert in smallest but as theoretically this butt should finish first. Also note, if you are cooking multiple butts and using an extended grate pls remember upper deck portions will cook at a higher temp than grid level.

Wayne

soonerfunk

Do you stick it like halfway into the thickest part or what? I'm using one of those thermometers that you leave in while you cook and the digital display sits outside the BGE. Not sure what they're called and I've never used on before. Obviously. But any suggestion on how far in you stick the probe would be great! Thanks.

Panhandle Smoker

What kind of thermometer is it? make/model

So Cal EGGhead

One key element to checking temp is to not allow the thermometer to touch any bone inside of the meat. You really want to test the meat only in a thicker portion of the butt. Good Luck!

stike

deepest part, avoiding the bone.

i don't bother putting it in until the morning

thirdeye

There are several muscles in a butt, you want the probe to be in meat, not in between muscles. If the probe is in a fat zone the reading can be off. Here is a cross section of a butt, and it shows the relationship of the bone, the fat cap and the muscles. Ideally, a good spot for the probe is the big egg shaped muscle.



It's good to monitor the first few butts you cook, just to set your mind at ease on the progress of an average cook. After you get some pit time under your belt, you won't even check the internal temp for 6 or 8 hours.

stike

you want it in the middle. as far away from the outside of the meat... if you pushed it in to the thickest part and it started to come out the other side, you'd have gone too far, right? you want it as deep as it will go, so if it starts heading out again after you passed the middle, you went too far. just don't let it touch bone