Most of us use thermometers to monitor both pit and protein temps. We know to place the pit probe away from the heat, and not too close to the protein. But for protein, how do you place the probe in it?
Lets talk about a chuck roast which is normally much wider than it is thick. Do you stick the probe in from the top or from the side? I've always stuck the probe in from the side, trying to stick it in the middle of the thickness, and close to the middle of the width. Now I'm considering placing the probe in from the middle of the top and trying to find the center.
Regardless of how I do it, I go back after the temp of the protein has started to rise and move the probe around a bit until I find the lowest temp. That should be the center.
Lets talk about a chuck roast which is normally much wider than it is thick. Do you stick the probe in from the top or from the side? I've always stuck the probe in from the side, trying to stick it in the middle of the thickness, and close to the middle of the width. Now I'm considering placing the probe in from the middle of the top and trying to find the center.
Regardless of how I do it, I go back after the temp of the protein has started to rise and move the probe around a bit until I find the lowest temp. That should be the center.
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