There’s nothing better than a perfectly smoked brisket; the taste is incredible, and the tenderness is just right. Friends and family come from all over to enjoy it, and it’ll make a great centerpiece for any dinner table. But you must ensure it’s not overcooked, and knowing where to put your meat probe in the brisket to stay on top of the temperature is critical.
There are two schools of thought when it comes to placing temperature probes in smoked meats. Some people believe that you should insert the probe into the thickest part of the meat, while others believe that you should insert it into the center of the meat.
So, which is right? Well, both theories have merit. If you insert the probe into the thickest part of the meat, you’ll get a more accurate reading of how quickly the meat is cooking through. However, if you insert it into the center of the meat, you’ll be able to monitor the temperature of the entire cut of meat more easily.
Ultimately, it’s up to you to decide which method you prefer. Whichever way you choose to do it, just make sure that you don’t Insert the probe too close to the edge of the meat or touch a bone, as this can cause inaccurate readings.
And as always, you want to start with a clean smoker, and get the heat up to a good temperature with thin blue smoke coming out of the chimney before you put any meat in there.
Below we discuss where to probe briskets as well as several other types of popular smoked foods.
I err on the side of too many temp probes as I’ve burned too many meats. I get distracted, what can I say? I have two separate meat thermometers to use while cooking, which gives me six probes overall, and a third instant temp tester.
One thing to remember is that you can’t uncook meat, so overcooking is final. Aim low with your temps rather than “spot on,” and you can cook it a little bit longer if need be. But if you overcook it, well, you don’t have many options.
For some great ideas on how to improve your cooking skills, and for a good range of recipe ideas, take a look at our article on the best smoking cookbooks.
Importantly, over time as you evolve your smoking skills, you’ll come up with your own methods for probing the temperature of the items you are smoking based on your preferences, your smoker setup, etc. Below are simply our guidelines – it’s more exciting when you start creating your own!
Where to probe brisket
- Probe location: The thickest part of the meat
- Desired brisket internal temp: 195-203(F)
There are a few things to keep in mind when deciding where to put the temperature probe when smoking a brisket.
The standard advice is to probe the thickest part of the meat, but I find doing this virtually ensures the thinnest part of the meat ends up overcooked.
If you are cooking a full packer brisket, there is a lot of thin meat as well as thick meat – you’ll be working with the brisket flat and the point. For a full packer brisket, I tend to use two probes, one for each and arrange the brisket in the smoker to ensure the thick part is in the hotter area of the smoker.
You also want to ensure the probe is in the middle of the brisket, not too close to the source of the flame so you know you are seeing the brisket temperature and not the smoker or grill temperature.
And be sure the temp probe is not in fat, as this will throw off your readings.
Lots of folks use the Texas Crutch and will wrap their briskets to help them get through the stall. I recommend just poking that probe right through the wrapping from the top to ensure the juices don’t run out.
A few key points to keep in mind:
Which part of the brisket do you want to measure: The two most common choices for measuring the internal temperature of the brisket are (a) the thickest part of the flat or (b) right above the point where the flat and point meet. If you choose option (a), keep in mind that the temperatures in different parts of the flat can vary significantly, so it’s important to insert the probe into the thickest part of the meat. If you choose option (b), you’ll get a more accurate reading for the entire piece of meat since it will be inserted into the area where all muscle fibers meet.
How close to the heat source you want the probe to be: The closer your temperature probe is to the heat source, the faster it will respond to changes in the smoker’s temperature. For this reason, we recommend placing your probes in the middle of your brisket, between 1 and 2 inches away from any heat source.
Whether or not you want to foil the brisket during cooking: If you decide to wrap your brisket in foil during cooking, there are two things you need to keep in mind. First, wrapping will create a barrier that will slow down how quickly your probes respond to changes in temperature. Second, if you place your probes too close to the edges of your foil-wrapped brisket, there is a risk of them puncturing through and coming into contact with direct heat, which could damage them. For these reasons, we recommend placing your probes towards the center of your brisket if you decide to foil it during cooking.
And of course, be sure to rest your brisket before slicing into it. The rest time for brisket must be considered as an overall part of the total cooking time.
Knowing where to place your temperature probe when smoking brisket is critical for ensuring that your meat is cooked perfectly every time. If you are just starting out, I advise you to follow guidance from here and other sites closely. Over time, you’ll develop your own methods and processes for getting your best smoked meat.
Where to put temperature probe in chicken
- Probe location: Thickest part of the meat (breast and/or thigh)
- Desired chicken internal temp: 165(F)
When it comes to temperature probe placement for chicken, there are a few things to keep in mind. First, always insert the probe into the thickest part of the meat. This will ensure that the readings are accurate and that your chicken is cooked all the way evenly through. Second, make sure that the probe does not touch any bone, as this can give false readings. Third, don’t forget to factor in carryover cooking! This is when the meat continues to cook even after you’ve removed it from the heat source. We recommend taking chicken thighs off the smoker when they reach an internal temperature of 165°F.
A few thoughts about different types of cuts of chicken meat
First, chicken thighs are generally more forgiving than other cuts of meat like steak or pork chops. This means that even if you don’t hit that perfect temperature spot-on, your chicken will still turn out delicious. Second, bone-in chicken thighs will take longer to cook than boneless thighs, so if you’re using bone-in chicken, you’ll want to place your probe in the thickest part of the thigh to make sure it cooks through all the way. And finally, skin-on chicken will also take longer to cook than skinless chicken, so keep that in mind when choosing your probe placement as well.
Where to put meat probe in whole turkey
- Probe location: Thickest part of the meat (breast and/or thigh)
- Desired turkey internal temp: 165(F)
Some quick and simple thoughts for probing when smoking a whole turkey:
- The best place for accuracy: thigh meat, away from the bone
- The next best places: breast meat or butt end
- Places to avoid: inside the cavity, touching the grill grate, or in any bones
Turkey should be cooked to an internal temperature of 165 degrees (F) to ensure harmful bacteria are killed. If you’re not careful, this can result in dry turkey. We’ve all seen it. For this reason, we strongly recommend brining your turkey for 24-48 hours before smoking. This will help prevent the turkey from drying out during the smoke.
That’s where putting a temperature probe in the thickest part of the breast meat comes in. By monitoring the internal temperature of the breast meat throughout cooking, you can ensure that it doesn’t get overcooked. Additionally, by keeping an eye on the internal temperature of the breast meat, you can be sure that any stuffing or gravy that comes into contact with it will also be safe to eat.
Where to put meat probe in turkey leg
- Probe location: Thickest part of the meat
- Desired turkey leg internal temp: 165(F)
Smoked turkey legs are considered a delicacy around our house, and we do them quite often. Quick and easy to cook, super tasty when done right, great the next day for lunch if there are leftovers, and you get that caveman, or cavewoman feel when you’re eating one.
Smoked turkey legs are a classic holiday dish but are also great year around.
What’s not to love?
Where to place your meat probe when smoking a turkey leg is pretty easy. Just put it in the thickest part of the meat and make sure it’s not touching the bone, fat, or gristle, as this can result in inaccurate readings.
We mentioned before that you must cook turkey to 165 degrees Fahrenheit to ensure harmful bacteria are killed. Cook it much further, though, and it’ll be dry and tasteless, so it’s important to monitor the temperature of the turkey during the cook.
To sum it up, the best place to put your temperature probe when smoking a turkey leg is in the thickest part of the meat to ensure perfectly cooked smoked turkey legs every time!
Where to probe prime rib
- Probe location: Thickest part of the meat
- Desired prime rib internal temp: 135(F) for medium rare.
When smoking beef prime rib, there are a few things to keep in mind in order to ensure that your meat comes out juicy and delicious. One of the most important is where to insert the temperature probe. If you’re not careful, you can end up with a dry and overcooked piece of meat. Here are a few tips on where to insert the temperature probe when smoking beef prime rib:
- Insert the temperature probe into the thickest part of the meat. This will help ensure that the temperatures throughout the roast are even.
- Avoid putting the temperature probe too close to the bone. The bone conducts heat differently than the meat, so you might end up with an inaccurate reading.
- Make sure that the tip of the temperature probe is not touching any fat. The fat can insulate the meat and cause your reading to be inaccurate.
- If possible, try to avoid putting the temperature probe into any areas that have been previously pierced or cut. These areas can also throw off your reading.
I’ve found the best temp to shoot for with Prime Rib is 135(F) in the middle of the whole piece of meat. This gives you nice medium rare cuts from the center and closer to medium on the ends. Just remember, you can’t uncook it, so aim low.
More info about prime rib can be found here
Where to put temperature probe in salmon
- Probe location: Thickest part of the meat, horizontal probe, not touching skin
- Desired salmon internal temp: 140-145(F)
Here are a few tips for finding the perfect spot to put your temperature probe when smoking salmon:
- Place the probe in the thickest part of the fish. This will help ensure that you get an accurate internal temperature reading.
- If your salmon fillet is longer, place the probe towards the center of the fish. This will help ensure even cooking.
- Avoid placing the probe too close to the skin, as this can give you a false reading.
- Insert the probe horizontally into the fish, careful not to touch any bones.
Your target temperature for smoking salmon is 145 degrees Fahrenheit. However, it is important to pull your salmon off of the heat once it reaches 140 degrees Fahrenheit. Salmon continues to cook even after it has been removed from the heat, so pulling it off at 140 will ensure that it does not become overcooked.
Where to put temperature probe in beef ribs
- Probe location: Thickest part of the meat, not touching fat, not touching bone
- Desired beef ribs internal temp: 195-203(F)
There are a few things to keep in mind when determining where to place your temperature probe when smoking beef ribs.
- First and foremost, you’ll want to avoid placing the probe in any fat deposits on the meat. The fat will insulate the meat, causing the temperature reading to be inaccurate.
- Additionally, you’ll want to make sure that the probe is placed in the thickest part of the meat, as this will give you the most accurate readings.
- Finally, it’s important to avoid placing the probe too close to the bone, as this can also lead to inaccurate readings.
With all of that in mind, the best place to put your temperature probe when smoking beef ribs is in the center of the thickest part of the meat. By following these guidelines, you can ensure that your beef ribs are cooked to perfection every time!
Where to put meat probe in pork tenderloin
- Probe location: Thickest part of the meat
- Desired pork tenderloin internal temp: 145(F)
Pork tenderloin is pretty easy to probe, it’s just one long thick piece of meat so don’t overthink it.
The best place to insert a meat thermometer when cooking pork tenderloin is in the thickest part of the meat, away from any bone. This will give you an accurate reading of the temperature of the meat without overcooking it.
Conclusion
That’s a wrap on where to place your temperature probe when smoking briskets, turkeys, chickens, etc. Just keep in mind that you can’t uncook meats, so aim low and make sure those probes aren’t touching bone or fats to ensure you are taking the best temperatures. Happy smoking!