Originally Posted by deez20
Wheres the best place for taking temps when doing butts or brisket? The last brisket I did the probe said 160 so I took it out and foiled it, put it back in, replaced the probe in I guess a different spot and it said it was only 150. It's the same with butts, put the probe in 3 different places and get 3 different results. Do you guys just use multiple probes in a piece of meat or just try and stick the probe in the middle to get the best temp. I just got a thermopen for christmas so I guess that will make things easier.
Meat will drop 10 degree's by the time you get it wrapped and back on the pit, don't sweat it!
Otherwise what Papa Hogg said!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR