March 27th, 2015, 6:13 am
#1
* Abilene ** Abilene *
  • Joined: November 3rd, 2014, 9:41 am
  • Posts: 24
  • Location: Pell City, AL

I recently got a Thermoworks Chef Alarm so I can accurately gauge the internal temperature of a Boston Butt on the smoker. But,during the last couple hours of smoking, I'll wrap the meat in tin foil. How do I take the internal temperature? Do I unwrap it and take the temperature or can I make a slit in the tin foil and put the temperature gauge in that way. What do you recommend? Thanx for any help.

March 27th, 2015, 6:49 am
#2
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

Either way is fine. You can unwrap it if you prefer, but there is no problem if you just poke the probe straight through the foil. Just make sure you are into the center of the meat and you aren't touching bone or a large area of fat, as those will give you false readings.

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March 27th, 2015, 5:17 pm
#3
* Abilene ** Abilene *
  • Joined: November 3rd, 2014, 9:41 am
  • Posts: 24
  • Location: Pell City, AL

Thanx, Kirby. That answered my question. It's a joy being a member of the Yoder family. There's so much expertise...it's appreciated by a novice like me.

March 27th, 2015, 6:44 pm
#4
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

You're welcome. We were all novices at one point. The best thing you can do to learn how to BBQ is cook, cook, cook.

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