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I'm Panicking -- HELP!

post #1 of 8
Thread Starter 

I have Jeff's Hot and Fast Bourbon Smoked Pulled Pork in the oven right now.  It was in the smoker with a temperature probe and it got to 143° at 2 1/2 hours instead of 3.  No big deal.  I took it out, added apple juice and bourbon, covered with aluminum foil and inserted the probe again.  To my horror it showed a temperature of 123°.  WHY????  Is this typical?  Was it because of the cold cookie sheet I put the foil pan on?  Or was it the cold apple juice and bourbon?  Can I trust the internal temperature anymore?  HELP!

post #2 of 8
How big is the pork?
It could have been a combo of the cookie sheet and the apple juice but it could also be the placement of the probe.
Did you probe in multiple places when you read the 143*?
I use an instant read therm and always probe multiple places across the meat. I see temp differences as much as 20* in different areas.

Anyway I wouldn't worry about it right now, just let it cook and when you think it's getting close to done be sure to probe in different areas and also do a tenderness check, when your probe slides in like hot butter it will be ready!
post #3 of 8
Thread Starter 

It's 8lbs and the probe is one of those that stays in the meat with a digital thermometer/timer that stays outside. 

 

Damn, I never thought to check in other parts of the meat!

 

Thanks S2K9K, I'll keep it in the oven the full 5 hours before I check again. 

 

I'll have to really pass around the drinks to keep my company occupied when they arrive. 
 

post #4 of 8
Thread Starter 

It just did it again.  Said the meat was 205° with 1:45 left to cook.   I pulled it out and the fat cap was half slid off which seemed right.  I tested the temperature in several places and I got 204-205 all over.  So, I pulled out another probe I have (I do a lot of cooking) and this one never showed a temperature over 199°.  I put it back in the oven and I'll check it again in 45 minutes. 

 

This is so nerve wracking.  I don't think I should leave it in the full 1:45, it might dry out.

 

Does that sound right to anybody? 
 

post #5 of 8

Cook the meat by temp......   time don't work so good...    every smoker cooks different as do ovens....      Dave

post #6 of 8
Check your therms in boiling water for accuracy.
post #7 of 8
Quote:
Originally Posted by claregirl View Post

It just did it again.  Said the meat was 205° with 1:45 left to cook.   I pulled it out and the fat cap was half slid off which seemed right.  I tested the temperature in several places and I got 204-205 all over.  So, I pulled out another probe I have (I do a lot of cooking) and this one never showed a temperature over 199°.  I put it back in the oven and I'll check it again in 45 minutes. 

 

This is so nerve wracking.  I don't think I should leave it in the full 1:45, it might dry out.

 

Does that sound right to anybody? 
 

As Dave said - go by temperature not time.  If it is done early - you can always double wrap it in foil, then in a old towel and put it into a cooler till closer to pulling time.

post #8 of 8
Thread Starter 

I will, thanks.

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