Can someone explain to me the 4 hour 140* thing and why you shouldn't probe the meat until after it hits 140*?
I understand to get the meat temperature up so it don't grow bacteria but I don't understand why inserting the thermometer probe in the meat as soon as it is placed on the smoker is bad. I always put the probe in at the beginning and if it is a bad idea I will quit doing it.
I understand to get the meat temperature up so it don't grow bacteria but I don't understand why inserting the thermometer probe in the meat as soon as it is placed on the smoker is bad. I always put the probe in at the beginning and if it is a bad idea I will quit doing it.