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Quick clarification

post #1 of 5
Thread Starter 
I am not going to put my probe in until the 5th hour of my 8lb shoulder cook. If I put it in and the meat temp is say 130 my four hours start them correct? I realize I may be good tong no matter as the first .5 inches is already 140 right?
post #2 of 5

You don't have to worry about the 4 hours at all. Clean the probe with alcohol before you insert it. If the outside 1/2" has reached 140 that means there is no live bacteria that can be transferred to the inside when you put the probe in. Good luck & don't forget the Q-view.

post #3 of 5
Thread Starter 
When I inserted meat internal was 159 did not clean probe with alcohol (saw this too late) but probe was clean.
post #4 of 5

As long as the probe is clean I wouldn't worry. Don't forget the Bear view. 

post #5 of 5
Quote:
Originally Posted by SDLocal View Post

When I inserted meat internal was 159 did not clean probe with alcohol (saw this too late) but probe was clean.


You'll be fine, it's just an extra precaution that I sometimes forget to do myself.

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