Well I have been experimenting with probing my meat earlier in the smoke. So the question I have is it better to probe it right away or probe it later? I have two chuckies on the smoker right now and I probed the one around 2 hours in well it was stuck around 242 for several hours. I decided to move the probe to the other chuckie and it said 269 so I decided to insert another probe into the oritional chuckie in the same spot and it said 165. I have read threads where they say you need to probe you meat later because you can form a pocket or something causing your meat to read at a certain temp for a long time. I am starting to see for sure that it seems you need to probe your meet late into your smoke. What are your thoughts????? I usually wait several hours but I was trying to experiement with probing earlier and it seems to have bit me a bit in the butt a bit.