More than one therm in the Meat?

[pastorgadget]

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.

 

[smoking b]

If you have a Thermapen you can just use it to verify temps in different areas of the meat 

 

[cliffcarter]

I don't temp butts until 6 hrs cooking time has passed, there is no need for it IMHO.

 

[chiefmanywrenches]

I use a BBQ Guru with the pit and food probes. I put the meat one in straight away so I don't have to open the smoker (UDS) later on. I always make sure to clean it good though before and after use. It is always a good practice to probe different places in a large cut to make sure but I probably wouldn't run 2 meat probes at the same time in the same chunk.