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In Reply to: meat probe placement posted by Keith on October 18, 2011 at 13:04:08:
The question you need to ask yourself is which part of the meat do you want to be at 195 when the thermometer shows 195. Then you will have you answer.
Not trying to be smart, but everybody has their own way. For us it's an easy answer because we separate the point from the flat at about 170 to wrap...we will then usually put the probe in the flat and take it to 195 then move the probe to the point. From that point on, I don't care what the temp of the flat is..just go by feel. I can't honestly tell you what temp any of my flats are done because I don't care...no two are the same.
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