Ok, after trolling the Forum for awhile, I'm am now confused about when to insert the temp probe into a pork shoulder or brisket. Seems there are 2 recommendations: 1) Insert at beginning of smoke, or 2) Insert around 4 hours later. I believe this is due to food safety concerns. I believe these concerns are cured when the internal temp reaches 140 degrees w/i 4 hours?
Question: Does it really matter when the probe is inserted?
Thanks for your feedback. Have a great Labor Day! ~~ Thrifty