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Internal temp question

post #1 of 8
Thread Starter 
I'm smoking a pork shoulder on my MES. The smoker is set at 235. I have a thermometer probe in the pork and when it read 160 I took it out and wrapped it in foil. When I put it back in the smoker and put the thermometer probe back in it read 129. What did I do wrong? I thought I had it in a good spot both times and I don't think it was touching the bone.
post #2 of 8

Smoke on!

 

Grab a cold one out of the cooler.

 

Good luck and good smoking.

post #3 of 8

It's not unusual for the temp to drop a bit when you take it out to wrap but not usually that much. If you hit a pocket of fat it will also give a false reading. Try moving the probe and smoke on

post #4 of 8

Yep!  Continue the smoking process.  I can't explain the temp difference but I do know at 129 it ain't there yet.

 

Mike

post #5 of 8

That much of a temp difference probably means that you are too close to the bone or hit a fat pocket.   That, or your probe suddenly flaked out.  Pull the probe and test in a couple of other spots.

post #6 of 8
Quote:
Originally Posted by thuff13 View Post

I'm smoking a pork shoulder on my MES. The smoker is set at 235. I have a thermometer probe in the pork and when it read 160 I took it out and wrapped it in foil. When I put it back in the smoker and put the thermometer probe back in it read 129. What did I do wrong? I thought I had it in a good spot both times and I don't think it was touching the bone.

1 What Thermo probe are you using?

 

2 How long was the meat in the CC?

 

3 What was the actual temp showing in the smoker?

 

Richie

 

When you get a chance stop by roll call Welcome to SMF

post #7 of 8

What you found is exactly why I do not use my Maverick meat probe to tell me when the meat is done.  I think that they can have a tendency to give a false reading (especially when a large portion of the probe is sticking out of the meat).  I use them as a reference, but then validate with my Thermapen.  What I typically find is that the meat isn't really at the temp my Maverick shows (and the Maverick is tested/validated in boiling water).  Just a theory, but I think that the exposed probe might be absorbing the radiant heat and eventually give you some false high readings.

 

Lance

post #8 of 8
I have found the probe will conduct heat down it's length and report a high temp. reading.... That takes times... to overcome it, I wait until the meat should be close to final temp. and insert the probe full length, into the meat, to reduce the heat absorbing area of the probe... You can also wrap the exposed probe in foil to help reduce the effect of the smoker heat on it....
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