Can meat probes let juices out?


 
S

Skyler_Bain

New member
Hello all - New to the forum and new to cooking on a smoker. Received my maverick 732 thermometer today and am going give it a run.

Do most put the thermometer meat probe into the meat throughout the entire cook? Could this affect the juicy-ness of certain meats, obviously not chicken or turkey.
 
Welcome to the forum Skyler.
Short answer no. I look at it like if you put a beef or pork roast or even a leg of lamb on the rotisserie does that make them less juicy?
I don't think so, so a small probe is just fine.:wsm:

Tim
 
Welcome to the group and don't worry about the probes. You will not lose any appreciable juices. Have been using temp probes and instant read therms for years and never a problem. Enjoy.
 
If your meat was one big balloon of juice, then yes a probe would let the juice out. However, your chunk of meat is made up of millions of balloons of juice and your probe is only going to puncture a very small number of those.

To me, the same thing applies to slicing a bit off of a steak right from the grill. I'm going to lose a bit of juice where I cut it but I have a hard time believing juice from clear over on the other end is going to flow through the meat and leak out of that cut. I do believe in letting part of my steak rest, for as long as it takes me to eat my way over to it. :)
 
I have used my meat temp probe and I learned that if I pull the probe as soon as I remove it from the smoker then I will loose a little juice, but if I let the meat sit and then pull it then it doesn't.
 
Craig Alumbaugh said:
I have used my meat temp probe and I learned that if I pull the probe as soon as I remove it from the smoker then I will loose a little juice, but if I let the meat sit and then pull it then it doesn't.
Click to expand...

I usually leave the temp probe in place so I can keep track of how high the carryover temp gets.
 
I don't think you will loose much juice. If I am cooking something large such as a pork butt of brisket I will take the meat off the smoker and leave the probe in. When I pull or slice I then remove the probe.
 
Phil S said:
If your meat was one big balloon of juice, then yes a probe would let the juice out. However, your chunk of meat is made up of millions of balloons of juice and your probe is only going to puncture a very small number of those.

To me, the same thing applies to slicing a bit off of a steak right from the grill. I'm going to lose a bit of juice where I cut it but I have a hard time believing juice from clear over on the other end is going to flow through the meat and leak out of that cut. I do believe in letting part of my steak rest, for as long as it takes me to eat my way over to it. :)
Click to expand...

First of all, welcome Skyler.

I saw thread and I must be a bit odd about grilling and eating steak. To answer the OP question, I remove the 732 probe and check temps many times in different places using an instant read thermometer when I remove the meat from the WSM to pan/foil and finish off in a oven. Liquid comes out but I've never noticed issues with lack of tenderness or flavor. After 60-75 mins in the oven, I poke and cook to tenderness, not temp.

I will rest BBQ as long as it takes to get the meat buttah tender. But for cooking steak, either pan fry on a grill, I will plate it (no rest) while it is still sizzling and devour it when it is cool enough to eat. I grew up eating chuck roast carved into portions like this and that's how my Dad cooked. I guess that is why I've never been a fan of fillet mignon and always sear a serving of prime rib for 30-45 secs/side before I eat it.
 
You must log in or register to reply here.

 

Back
Top