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How can I monitor temp of foiled pork butt?

post #1 of 8
Thread Starter 
I'm in the process of smoking a pork butt, based on some of the threads here I'm going to try to foil the meat around 165 degrees.

So here is my dumb question... How do I monitor the internal temp with the foil on? Can I insert the probe through the foil? Don't I need to keep a good seal on the foil?

Thanks!
post #2 of 8

Hey beaker.  I just insert my probe right through the foil.  You'll lose a little steam, but not much.

 

Gary

post #3 of 8
Normally I stick the probe the in, then foil around it, as the probe is already in.
Honestly, it's six of one, half a dozen of the other! You will never seal it off perfectly.
post #4 of 8
As I tend to pan my butts, I just wrap around the cord. Works, seems to seal as well as anything. (Not perfect.)
post #5 of 8

The probe will already be in the meat, and I just wrap the foil around the probe wire. Works for me.

post #6 of 8

For me, to much of a PITA to try and foil around the probe, or even remove the meat with the probe in. The short lead pulls the therm of the cart. I wrap and give 'er a fresh pokin'...JJ

post #7 of 8
Quote:
Originally Posted by Chef JimmyJ View Post
 

For me, to much of a PITA to try and foil around the probe, or even remove the meat with the probe in. The short lead pulls the therm of the cart. I wrap and give 'er a fresh pokin'...JJ

yeahthat.gif

 

Just make sure you don't insert the probe too low or all of your drippings will leak out (trust me it is not fun). 

post #8 of 8
I don't foil so it's never an issue!
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