In a brisket for instance, which is the best position for the probe, down into the meat about half way through (briskets not very thick), or through the side toward the center? It may be six of one and half dozen of the other. I thought it may have a little bearing on the probe, not knowing exactly where, or how far up in the probe the sensing element is located.
Bob, I think it has to do somewhat with your probe. For instance, if I cannot get a little more than 1/2 of my probe into the center, it tends to read the dome temperature. Just a foible of my particular remote thermometer. In the end though you want to be reading the center of whatever you are cooking without touching bone. I will be inteerested in seeing what others have to say. Mike
EagerEgger,I'm a relative Noob -- but my understanding that with Brisket, you insert the probe into the side of the flat... not the point. The point is quite fatty and doesn't give a good read.~ Broc
EagerEgger, I will be using the DIGI II meat probe, but it's unknown now just where the sensor is located in the probe. It could be in the first inch or maybe 3 inches of if. I just don't want to be picking up the dome temps..
The Naked Whiz, Thanks TNW, I called the Guru support, and was told it was in the first quarter to half inch of the probe. Now, no worries about dome temps..
