- 5 Posts. Joined 12/2015
- Location: Pittsburgh
- Points: 10
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Newbie with a passion for the finest smokiest meats!
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FireMedic47, welcome to SMF! Glad you are here and bringing all those skills with you. Your loin plan sounds solid. You can actually pull the loin at 145F and be perfectly safe if it was store bought not farm bought, but folks need to feel comfortable seeing pink in pork at that temp.
Thanks! It is store bought so I'm going to take your advice! We are medium rare folk here so pink isn't an issue! Having an issue with my IT thermometer, it's telling me lies! Just put on an hour ago and it reads 133 already...tried moving it twice now...it's a smaller roast 3# but still at 200 right now, I know that isn't right...the woes of the day...still better than a day at work! May have to do a little daydrinkin to sort this out, but I'm on daddy daycare duty today! Thanks for the welcome! Decided to take the day reading posts, smokin pork and hangin with my 6month old daughter on my day off, life doesn't get much better! 60 degrees in the middle of December in southwest PA is unheard of BTW!!!
35-38F to 133F in an hour is pretty fast in a 200F chamber. Do you have a regular meat thermometer in a drawer you can use as a backup check? It is possible that little 3 lb roast could move that fast.
Enjoy the weather and the time with your mini-you. One of her smiles is worth a thousand days of work!