SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Internal Temp
New Posts  All Forums:Forum Nav:

Pulled Pork Internal Temp

post #1 of 5
Thread Starter 

I pulled a 5.5 and 7lb pork butt out of the freezer and put into the fridge to thaw two days ago.  I just loaded them up on my WSM about an hour ago.  This is the first time I've used my Maverick probe to measure the internal temp.  Right now at one hour in my internal temp of my bigger butt has only increased 1 degree to 32.  Smoker has been between 235 and now spiked to 280.  I'm trying to get the spike down but am worried about how long it's taking to get the internal temp up.  I know the 4 hour rule to get above 140 but does that start once the meat reaches 40 degreees?  Is this normal for pork butts to take a while to start rising in temp?  Like I said, it's the first time that I've monitored the internal temp throughout a cook.  Usually I just use my instant read probe.

post #2 of 5

The danger zone is 41 F to 134 F in under 4 hours for meat that doesn't meet the intact muscle rule. It was changed from the 40-140 rule in the 2009 Food Code

post #3 of 5
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

The danger zone is 41 F to 134 F in under 4 hours for meat that doesn't meet the intact muscle rule. It was changed from the 40-140 rule in the 2009 Food Code


Thanks.  The meat is taking off now.  110 degrees and should be out of the danger zone in time.  Took over an hour and half to get 5 degrees now it's steadily moving.  Just got a little paranoid there.  If I'm past 134 by 11:30am I'm good to go and I should be with no problem. 
 

post #4 of 5

I'm glad your ut of the woods for the meat once it starts to move it will go an go an go an go. Now that you are on the smoking goodness we are all here for. I know there will be some more Qview so I will keep checking back in. 

post #5 of 5
Thread Starter 

WSM is a rock holding at 235.  Meat is up to 147.  Out of the danger zone and now just going to take it to 200 and let it rest.  I'm using the clay saucer for the first time in the WSM.  Had one issue for about 30 minutes where I spiked to 285.  It's been between 235-240 for the last 2 1/2 hours.  Haven't even touched a vent.

 

Quote:
Originally Posted by mballi3011 View Post

I'm glad your ut of the woods for the meat once it starts to move it will go an go an go an go. Now that you are on the smoking goodness we are all here for. I know there will be some more Qview so I will keep checking back in. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork Internal Temp