Where to put the probe?

71-South · 10-18-2008, 11:11 AM

Is there any trick on where to put the probe on a packer? Point or flat? Any particular place beyond that?

My plan is to go to 160° or 165°, foil, then go to 195° or so and start checking for 'doneness'. I'm guessing the probe should be in the middle of the flat, but I'm having a senior moment.

Thanks,
Bret

Kevin · 10-18-2008, 11:22 AM

I put the probe in the middle of the flat as you said. The point gets separated when the flat is done and goes back in for burnt ends.

71-South · 10-18-2008, 11:28 AM

That's a good point (pardon the pun) -- that the temp of the point doesn't matter that much since I'm going to do burnt ends anyway. Thanks.

rcubed3r · 10-18-2008, 02:55 PM

I will move the probe around a bit until I find the lowest reading, especially in poultry. I don't want to be in fat, a juice pocket or on a bone when I am temping!

Ron

71-South · 10-18-2008, 03:20 PM

I thought about that, but I didn't want to put too many holes in the meat. It's not a comp, so I probably shouldn't care. I'm just feeling pretty today.

Jorge · 10-18-2008, 03:28 PM

Quote:

Originally Posted by 71-South

I thought about that, but I didn't want to put too many holes in the meat. It's not a comp, so I probably shouldn't care. I'm just feeling pretty today.

Just make sure it's in the flat/meat and not fat.

There should be no need to ask me why I remember that

71-South · 10-18-2008, 03:33 PM

Quote:

Just make sure it's in the flat/meat and not fat. There should be no need to ask me why I remember that.

Had a medium rare skit one time, did ya?

The problem is that I don't know how to make sure it's in the meat and not the fat unless I poke a few holes and look for the lowest temp like Ron suggested. What if it were for a comp?

I'm probably over thinking this.

Jorge · 10-18-2008, 03:37 PM

Quote:

Originally Posted by 71-South

Had a medium rare skit one time, did ya?

The problem is that I don't know how to make sure it's in the meat and not the fat unless I poke a few holes and look for the lowest temp like Ron suggested. What if it were for a comp?

I'm probably over thinking this.

If you haven't overconsumed like I had at that point in the night you should be fine. Slide a probe through muscle, slowly, I can feel the muscle fiber. If I'm in fat it's nice and smooth.

71-South · 10-18-2008, 03:40 PM

Yeah, I'm a couple of years away from wanting to compete anyway (3 kids - 7, 4, and 1). I'm sure I'll get a feel for it by that time. Thanks.

10-18-2008, 11:11 AM	#1
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	Where to put the probe? Is there any trick on where to put the probe on a packer? Point or flat? Any particular place beyond that? My plan is to go to 160° or 165°, foil, then go to 195° or so and start checking for 'doneness'. I'm guessing the probe should be in the middle of the flat, but I'm having a senior moment. Thanks, Bret __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

10-18-2008, 11:22 AM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I put the probe in the middle of the flat as you said. The point gets separated when the flat is done and goes back in for burnt ends. __________________ Kevin

10-18-2008, 11:28 AM	#3
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	That's a good point (pardon the pun) -- that the temp of the point doesn't matter that much since I'm going to do burnt ends anyway. Thanks. __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

10-18-2008, 03:20 PM	#5
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	I thought about that, but I didn't want to put too many holes in the meat. It's not a comp, so I probably shouldn't care. I'm just feeling pretty today. __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

10-18-2008, 03:40 PM	#9
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	Yeah, I'm a couple of years away from wanting to compete anyway (3 kids - 7, 4, and 1). I'm sure I'll get a feel for it by that time. Thanks. __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

10-18-2008, 02:55 PM	#4
rcubed3r Knows what a fatty is. Join Date: 09-03-08 Location: Salisbury, NC Downloads: 0 Uploads: 0	I will move the probe around a bit until I find the lowest reading, especially in poultry. I don't want to be in fat, a juice pocket or on a bone when I am temping! Ron

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