newbie probe test question

otis · 06-09-2009, 10:11 PM

Cook to temp. No, cook to touch test. No, cook to probe sliding in like butter test.

After doing a couple of butts, I understand the probe sliding in deal, because I tested it with the Taylor probe after temps were right. But--every where I stuck the probe in, I noticed the juice oozing out as soon as I removed the probe. So, isn't sticking the probe in here and there to test doneness just going to give you a dryer product? What am I missing on this subject?

Jeremiah · 06-09-2009, 10:18 PM

Howdy,

As far as butts are concerned you should be alright. There is plenty of (rendered) fat in there to keep the meat moist.

06-09-2009, 10:11 PM	#1
otis Knows what a fatty is. Join Date: 05-18-09 Location: McPherson KS	newbie probe test question Cook to temp. No, cook to touch test. No, cook to probe sliding in like butter test. After doing a couple of butts, I understand the probe sliding in deal, because I tested it with the Taylor probe after temps were right. But--every where I stuck the probe in, I noticed the juice oozing out as soon as I removed the probe. So, isn't sticking the probe in here and there to test doneness just going to give you a dryer product? What am I missing on this subject?

06-09-2009, 10:18 PM	#2
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	Howdy, As far as butts are concerned you should be alright. There is plenty of (rendered) fat in there to keep the meat moist. __________________ Heavy Metal BBQ

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