I have read a lot of you guys are concerned about inserting a meat thermometer in meat early because of bacteria. Let me know if you think this is a workaround. I have a dual probe maverick. I put both probes in the smoker while it is preheating. When it gets up to temp (250 degrees) I open the doors insert the beef then put the one probe into the thickest part of the meat. The other probe is for oven temp.
1. The bacteria on the probe is DEAD.
2. The heat of the probe seals the meat tissue and no juice leaks out.
What do you think
Bob
1. The bacteria on the probe is DEAD.
2. The heat of the probe seals the meat tissue and no juice leaks out.
What do you think
Bob