Polder Question

cuppy

I'd like to buy one of these temp probes for my newly purchased egg at waldorf 2004, but I'm wondering, won't puncturing the meat with a probe such as a brisket for so long allow juices to escape. i mean it's even recommended that steaks be turned with tongs rather than fork. I'm scratching my head on this. because i want to try a brisket
this weekend . anybody like to enlighten me on this or ,maybe , yes, you do have to sacrifice some juice to get accurate meat temp

BlueSmoke

cuppy,[p]well...... yes......[p]When you pierce the meat, you are allowing some of the juices to flow out...[p]There's an enormous difference, however, between placing a Polder probe and unsing an "instant read" every 10 minutes or so...[p]Ken

StubbyQ

Think of it like this. If you don't take the probe out the juices won't flow out.[p]Everybody uses some type of probe for internal temps. You can't do this without making a hole. [p]Not to worry, there will be plenty of juice to go around since you're cooking on a BGE.[p]Juice has never been a problem for me!

cuppy

BlueSmoke,StubbyQ,
Thanx for the comeback, I guess you guys thought that was a stupid question, I kinda thought so too after sending it but reading your answers and because it looks like a lotta folks use these. thanx[p]