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!