TP20 Probe Placement

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jkadkins

Newbie
Original poster
Jun 5, 2017
1
10
So, I'm mid-smoke on two Boston butts for pulled pork. This is my first time using the TP20 on a smoke, although I've tried it out on a few grilling sessions. 

It seems to me that placement of the probe is a little sensitive. I currently have one for smoker temp, and one in one of the butts. Since they're the same weight, I expect similar cooking time, so I'm monitoring only one. But earlier I saw my temp on the meat go from about 90 degrees back down to about 80. Didn't think anything of it. Then I noticed it jump from about 135 down to 123 and stayed there forever. I moved the probe around in the meat a couple times (tried both pieces of pork), and found that I'm consistently reading about 155 degrees now (4 hours in, averaging about 260 degrees in the smoker). 

Anyone else experienced these kinds of jumps in temperature on the TP20? I tested the probes when I got them in boiling water, one read 212 and 211 so I have confidence they're reading the correct temperature. Also, where do you insert the probe in the meat? On the top going down into the middle (so, the entire probe isn't in the meat)? Or insert the entire probe to the side aimed towards the middle?

Thanks in advance!
 
The issue is most likely not related to the TP20 - that's just the natural temperature gradient across a large cut of meat. Fat, meat and bone all heat up at different rates. And the difference between the temperature at the core will be different then the temp a few inches away.

Take an instant read probe and poke around a bit and you'll see. 

Insert the probe so the tip is at the center and if possible, in a way that as much of the probe is inserted. I use leave-in probes only as a rough guide. Use an instant read thermometer to be sure. And for low and slow, like a butt, I don't worry about the temp. It's done when tender. 
 
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