I know not to put a therm in the first two hours of a smoke for most meats. For butt or briskett is it unwise to put in more than one therm into the meat just in a different area? The purpose to validate internal temp.
Of course you have to have a second one, I have three therms, on the door (not dependable but a reference), one digital hanging in the middle of the smoker, and one in the meat, I have a third I use if I do more than one meat.
I did a butt that I think I hit a fat pocket on and afterward thought I may put a second probe in my butt.
Oh great wisemen of smoke share your insights.
Of course you have to have a second one, I have three therms, on the door (not dependable but a reference), one digital hanging in the middle of the smoker, and one in the meat, I have a third I use if I do more than one meat.
I did a butt that I think I hit a fat pocket on and afterward thought I may put a second probe in my butt.
Oh great wisemen of smoke share your insights.