masque13
is one Smokin' Farker
hey guys......looking for some advice here. i love doing this bbq thing and i think i'm getting better and better but i'm far from being a pro at it.
i don't come from a family of people that cooked this way so it's been a learning experience along the way.
with that said, here is my question.......when cooking a butt and you get ready to probe it to check the temps for pulling where do you guys probe at?
i know to avoid the bone and area around the bone.....but here is what i am wondering about;
sometimes when i probe the butt and I'm shooting for say 195 IT, i may probe it in 4 different spots ands get readings that range from 187 to 198......
so, when that happens i try to judge how buttery smooth the probe is going in and out and if it feels smooth then i pull it.
however, when you guys probe do you strictly rely on the temp from the meatiest part of the butt or do you probe in different spots and try to take an average or something? i don't want to overcomplicate things but i am very curious about this.
i don't come from a family of people that cooked this way so it's been a learning experience along the way.
with that said, here is my question.......when cooking a butt and you get ready to probe it to check the temps for pulling where do you guys probe at?
i know to avoid the bone and area around the bone.....but here is what i am wondering about;
sometimes when i probe the butt and I'm shooting for say 195 IT, i may probe it in 4 different spots ands get readings that range from 187 to 198......
so, when that happens i try to judge how buttery smooth the probe is going in and out and if it feels smooth then i pull it.
however, when you guys probe do you strictly rely on the temp from the meatiest part of the butt or do you probe in different spots and try to take an average or something? i don't want to overcomplicate things but i am very curious about this.
