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Title: Where to stick it in the meat?
Post by: mitchf350 on December 30, 2010, 04:48:27 PM

Im about to put a pork shoulder in the smoker. Where should I stick my mavrick probe? Will it be a problem if I stick it through the fat cap?

Title: Re: Where to stick it in the meat?
Post by: classicrockgriller on December 30, 2010, 04:53:29 PM

You can go thru the fat cap.

Make sure you are in solid meat.

Don't touch the bone and don't let the probe tip end

in the soft tissue (collagen) of the butt.

Title: Re: Where to stick it in the meat?
Post by: ArnieM on December 30, 2010, 08:46:05 PM

Do as CRG said. When it seems done, try the probe in a few other places.

Title: Re: Where to stick it in the meat?
Post by: Habanero Smoker on December 31, 2010, 01:50:46 AM

I generally place my in the deepest part of the butt. If it is bone-in just behind the shoulder blade.

Towards the end of the following article, it gives suggestions on thermometer placement for various cuts of meat.
When Is Meat Done (http://www.susanminor.org/forums/showthread.php?485-When-Is-Meat-Done-Pt.-1)

BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: mitchf350 on December 30, 2010, 04:48:27 PM