[bruno994]

I don't probe anymore, I know that after a certain time span on my pit at a certain temp, they are done. But when I did probe, I always did it in the breast, from the end (or side depending on how you look at it), then once I glazed or sauced, you could not tell where I had probed at any way. I won't probe the thigh, since I cook them to above 175 in the breast, the thighs will be done for sure.