I recently tried my first fairly long smoke. I read that a Boston Butt takes about 6 hours and that was the choice. I got a Weber Style barbecue thermometer and got the temp in the smoker to hang at about 250, and used a water pan. Everything seemed to be going pretty well for the first few hours except the internal meat temp seemed to be too high for that early in the smoke, from what I'd read and seen in videos. It was at 181 degrees within three hours. An hour later it still said 181. Three hours later it still said 181, and I was of the impression that it should soon be reaching the target temp of 205. Two hours later it still said 181 so I gave up on the thermometer and took the meat out, but left the probe in the meat as it cooled. After being out 40 minutes it still said 181. After pulling the probe out of the meat and cleaning it off in cold water it still said 181. By now it has been over 24 hours and it still says 181 sitting on the counter in the kitchen. So, should I return it? This is only the second thermometer I've bought, both digital, and both have failed me entirely. If I just get a cheap regular meat thermometer can it stay in the meat for the entire smoke, and I just need to open the lid and check it from time to time? Or would it need to be removed and reinserted every time?
Thank you for any suggestions about how to handle this!