I never cook at real low temps, for me it's 240 or 250 for most things except poultry. I never use a meat probe and really don't find it all the necessary. After a while you get a pretty good idea when things are getting done by feel or just using a meat therm like the thermapen.

It was told to me that inserting a probe before the out side of the meat hits 140 degree could introduce bacteria into the inside of the meat. Then with large muscle meat you run the risk of not getting out of the danger zone (40 to 140) in enough time (4 hours).

I agree taking the shoulder to 195 then letting it rest.

Rick


"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud