Best way to monitor several butts

[schaydu]

I am going to be doing 4 butts on saturday, and i only have two thermometers. So my question is, what is the best way keep track of the internal temps. Logic says "hey just pull them out and replace them in the others." But i did not know if there is a "method" or so to speak to address this problem. I am going to be getting four butts at approximately 6# each.

Thanks in advance.

 

[piaconis]

I'm curious to see what kind of advice you receive on this one.  I did five butts recently with the same problem.  I have a SFB smoker, so I used the probes in the butts on the higher temp side of the grill and rotated them to the low side later.

 

[rabbithutch]

What kind of smoker?

If the butts are going to be in a vertical smoker where the heat comes from the bottom (MES, WSM) then try to get 2 of them on the same level and use a thermo in just one. A better solution would be to get a instant read thermometer and use it to check the ITs of the ones that you don't put remote probes in.

The CDN instant probe (don't remember which model) got kudos on America's Test Kitchen equipment tests. Of course, they said - as do most here - that a Thermapen is the best instant read.

 

[schaydu]

i have an oklahoma joe off set. as far as the thermometer goes i have a maverick and another one with a probe.

 

[schaydu]

good grief, i did not realize the thermapen was that expensive! i think if i have to spend more money i will just buy two more ten dollar one's from academy

 

[s2k9k]

I would put the probes in the 2 smaller ones and when they start getting close then start checking all of them with an instant read therm.

 

[schaydu]

that is kind of what i planned on doing except i was thinking about doing putting the probes on each end. the cold side and the hot side and then rotating

 

[schaydu]

I'm curious to see what kind of advice you receive on this one.  I did five butts recently with the same problem.  I have a SFB smoker, so I used the probes in the butts on the higher temp side of the grill and rotated them to the low side later.

that is kind of what i planned on doing except i was thinking about doing putting the probes on each end. the cold side and the hot side and then rotating

 

[s2k9k]

that is kind of what i planned on doing except i was thinking about doing putting the probes on each end. the cold side and the hot side and then rotating

Sounds like a plan!

I hardly ever use the meat probe of my Mav anymore, I just start checking with an instant read whenever the meat starts looking like it's getting done. When inserting the meat probe it's too easy to hit a bone or a fat pocket and get incorrect temps. Also I have found I get different temps in different areas of the meat so I look for an average across the whole thing.

 

[rowdyrawhide]

Are they bone in?? if so then you have an automatic temp gauge for  pulled pork, the shoulder blade.....if it pulls out then it is ready to pull....after resting of course.  Or you could do the the smaller ones and then test the others accordingly.

 

[schaydu]

Thanks for the advice so far guys, i may just have to invest in an instant read thermometer then. and yes they are going to be bone in