I was doing a pork shoulder over the weekend and as I was reaching the final temps, my meat probe kept hopping around from 191 to 195. After so long and it didn't go above 195, I went out and checked with another thermometer and it was 207. The meat probe had never done that before, but, it scares me to use it again. It was always right on the money before.
Now, I am getting a maverick soon anyway, but, I just wanted opinions on what happened. Is there some terminal I should maybe clean on the probe? Or?
Thanks in advance for the responses.