I am new to smoking and I have been reading all over the forum after my first smoke and have ran across the food probe and injecting part of these threads and just want to make sure I am reading right so no one gets hurt from my cooking.... I injected my first loin I did and warmed the smoker up with my meat probe and my smoker probe hooked to my maverick so I could test it out for my first run I got the smoker to 250 and let it cycle a few times. The night before I had injected my loin and put some dry seasoning on the outside and set it in the fridge over night... I put the loin on a rack and stuck my meat probe in shut the door and let it go to an IT of 145... I now know I shoulda let it go to 165 from what I was told... Now to my questions how do you monitor a smaller piece of meat before putting your probe in at 140 like I was reading? Seems pointless to even have a probe if your only gonna use it from 140-165 and from what ive read is everybody uses a probe on here and I just don't know what the common practice on this is?? And is injecting even worth it if I have to leave it in their for the extra time where it could possibly dry out?? Thanks in advance for any responses