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.
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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