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What Happened?

post #1 of 11
Thread Starter 

I am fairly new to the smoking game, but have done a whole bunch of ribs, butts, shoulders, etc. & getting better all the time. Until now.............

 

Put on a bone in shoulder (6lbs?) @ 225*. (I have a separate temp guage instead of the factory one)

 

I maybe spiked to 250* a couple times due to my crappy Chargriller w/side burner. But for the most part it was 225-235* for just about 5hrs.

 

Smoked for 2.5hrs on the grates, then placed into a foil pan with plenty of juices, brown sugar, etc and covered with foil, just as I have done a bunch of times.

 

I had an electronic probe in it as usual and after less than 5hrs the internal meat temp rocketed to 212-216* depending on where I checked it.

 

Took it off right away and brought it inside. The meat was tough as h$ll, would not pull apart, and there were actually small bits right near the bone that were still red.

 

How could internal temp be so high, so quick and yet the meat was tough as nails. The taste was just fine, great smoke ring, juicy, etc.

 

Right now, it is in a slow cooker to try and soften it up.

 

WTF happened?

 

Could the problem be because it was a shoulder instead of a butt?

post #2 of 11

Sounds like thermometer problems?

post #3 of 11

Did you have the therm probe covered in the foil....or have it poking thru the foil into the meat?  If you covered the entire probe...you have gotten a short due to the moisture.

 

My 2 cents!

 

Kat

post #4 of 11

It is not possible for IT to be near or over 212 F. It's against the law of physics.

 

Get a new thermometer.

 

dcarch

post #5 of 11
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Did you have the therm probe covered in the foil....or have it poking thru the foil into the meat?  If you covered the entire probe...you have gotten a short due to the moisture.

 

My 2 cents!

 

Kat

 

The probe is poked through the foil cover.

 

 

Quote:
Originally Posted by dcarch View Post

It is not possible for IT to be near or over 212 F. It's against the law of physics.

 

Get a new thermometer.

 

dcarch

 

You know, that's a good thought. I should have re-checked the temp with a dial type probe. Didn't even think of it because I have never had an issue with this Taylor unit.

 

Just checked the digital side by side with 2 mechanical dial types in a glass of hot water. Both dials read 135*, the Taylor digital read 162*

 

That sucks. Just got it last Xmas.th_crybaby2.gif

post #6 of 11

Get yourself a Mav....get it from Todd thru here.  You will love it!

 

Kat

post #7 of 11
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Get yourself a Mav....get it from Todd thru here.  You will love it!

 

Kat

 

Mav?

 

Looked at the ones in the section on the front page and it seems they have mixed reviews.

 

After this one got screwed up so easily, I'm leaning against anything with a wire lead.

 

Kind of thinking I will just get a handheld probe like the Thermapen.

post #8 of 11

Sure....Todd is a Sponsor and a member here.  Here is a link directly to the product.  A lot of us here have one and love it.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732

 

It has 2 probes...one for the inside of your cooker and the other one is for the food.

 

Kat

post #9 of 11

Thermometer near the bone, maybe? Reading higher because of it?

post #10 of 11

IMHO. I feel you should do a check list...

 

1. Do I need another thermometer due to failure of what is being used?

2. Did you take the moment of time to think where you will place the Probe?( mid-meat mass and away from the bones?) You can do this while preping the Meat, then remember where you planned when time comes...

3. Calibrate your Therms.?

 

And when all else fails , (with Butt and Shoulder) use your handy "rule of thumb " , 1.5 hrs./ lb. and (if it is a bone-in) keep checking until the bone pulls out... --- not really recommended for the less experienced , but in a pinch... it works. With Porkcool.gif

post #11 of 11

Never hurts to verify temp with an instant read therm.

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