Where do you probe your butts?

jayj123

Fire Starter

Original poster

Aug 2, 2011

51

11

Little River, SC

• Dec 20, 2014

• #1

What part of the butt do you probe for IT? I find temps varying all over the place depending on where I insert the probe. On top of bone, under bone, in the meaty end away from the bone...... It used to be so easy when I just cooked at temp and pulled at hours based on the look of the pull back from the bone.

 

pc farmer

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Feb 17, 2013

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Central Pa

• Dec 20, 2014

• #2

I go by the bone wiggle.

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Dec 20, 2014

• #3

c farmer said:

I go by the bone wiggle.

Click to expand...

I'm a bone wiggler also. If that bone moves around pretty freely then it's more likely then not done.

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Dec 20, 2014

• #4

And don't change the way you've always done it if you've had success. If it ain't broke don't fix it.

 

jayj123

Fire Starter

Original poster

Thread starter

Aug 2, 2011

51

11

Little River, SC

• Dec 20, 2014

• #5

Brooksy said:

And don't change the way you've always done it if you've had success. If it ain't broke don't fix it.

Click to expand...

Thanks Brooksy, it's just all these IT police that are driving me crazy...

 

jayj123

Fire Starter

Original poster

Thread starter

Aug 2, 2011

51

11

Little River, SC

• Dec 20, 2014

• #6

I was raised cooking whole hogs and we always went by the skin press and the  shoulder bone pull test. If the skin was not attached and the shoulder bone wiggled, we where ready. I am an engineer and all these digital thermometers are screwing with me. Need to get back to the basics and go with my up-bringing.

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Dec 21, 2014

• #7

JayJ123 said:

I was raised cooking whole hogs and we always went by the skin press and the  shoulder bone pull test. If the skin was not attached and the shoulder bone wiggled, we where ready. I am an engineer and all these digital thermometers are screwing with me. Need to get back to the basics and go with my up-bringing.

Click to expand...

Exactly!! I was the same way when I first joined after reading all the It comments. I was also a touch and look guy and that's pretty much what I've gone back to. I use the digital therm to measure the smoker not so much the meat.

 

mdboatbum

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Apr 22, 2011

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431

Washington, DC

• Dec 21, 2014

• #8

I use the remote probe to let me know what's going on and how it's happening. If I'm in a stall, f it's cooking too fast etc... I always double check with the Thermapen and check 5 or 6 different places. When checking for doneness I'm really just using the Thermapen
as a probe. It tells me the temp and I make a note of it, but I'm checking for tenderness and bone wiggle, if there is a bone.