Big Butts

Depends on the thermometer. If it is a digital w/ wired probe you can just leave it in the whole time.

 I usually let my butts go a few hours before inserting thermo.

  Remember , Cooking temps are just as important as meat temps.

Well that depends on what kind of therm you have. If it is able to withstand high temps you can leave it in.
No need to put it in until the butt has been cooking for at least 4-5 hours, heck it's going to go 10-12 anyway. If you probe before the surface of the meat reaches 140* you run the risk of pushing harmful bacteria deep inside the meat and in which case the internal temp (IT) of the meat will have to reach 140* in less than 4 hours to kill any harmful bacteria that might have got pushed into it. So wait to put it in and if you want to leave it that's fine too, but I always wait until I think it's getting close to done. I also always probe with a therm in multiple places in the meat, you will be surprised at the difference in temps across a large cut of meat.
A good way to tell if a butt or brisket is done is the toothpick test, stick it with a toothpick or your therm in different places and when it slides in like going into hot butter with no resistance at all the meat is done.
Oh and I always wipe my therm with an alcohol pad right before probing the meat. You can also fold up a paper towel and just pour a little alcohol on it if you don't have any wipes.

pcpro215 said:

Heya,

This 4th of July weekend, I am going to be making my first pork butt in the smoker.  It's roughly 7 lbs, so I figure around 10-11 hrs should do it.  I've read this thread: http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke  and got some great info!  

My question is this:  since the meat temp needs to get to roughly 200, I was wondering if those that have done this before, leave the thermometer in the entire time, or do you just put it in to check temp. and then remove it?  

I've made lots of ribs in my smoker, so I am familiar with the whole smoking process, just curious about the thermometer thing is all.

Thanks for the help.

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I leave it in the entire time.  You may want to consider giving yourself a bit more time in case something goes south.

Yea it's something we call around here the 40-140 in 4 rule.
40* to 140* in 4 hours and it applies to ground meat and any intact whole muscle where the surface has been compromised, meaning it was injected, probed, stuck with a knife ect...where something could have pushed harmful bacteria deep inside the meat.