Probably screwed this up

[gmc2003]

Your shoulder is considered a whole intact muscle. A single puncture from a clean probe isn't going to change that. It's not like you stabbed it all over with an injection needle or probed for tenderness after a couple of hours. The meats surface temp was above the 140* after a few hours so that's safe. Don't worry and enjoy the shoulder.

Chris

ps: here's a good read from JJ

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

 

[gmc2003]

If in oven, at what temp should oven be? My thought was 250 and let it ride till 200 and start probing for tender.

250 to 275* should be fine.

Chris

 

[DougE]

250~300° would be fine. I'd go with it covered in a foil pan.

 

[Nefarious]

Your shoulder is considered a whole intact muscle. A single puncture from a clean probe isn't going to change that. It's not like you stabbed it all over with an injection needle or probed for tenderness after a couple of hours. The meats surface temp was above the 140* after a few hours so that's safe. Don't worry and enjoy the shoulder.

Chris

ps: here's a good read from JJ

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

Interesting, I was taking a break from yard work, and needed a longer break so I did a search and found a page from this site that advocated throwing the meat away because of a single probe inserted and the meat didn't reach 140° in 4 hours. Only issue is the post was from 2009. I couldn't find anything to contradict the post so I asked the question.

 

[gmc2003]

Interesting, I was taking a break from yard work, and needed a longer break so I did a search and found a page from this site that advocated throwing the meat away because of a single probe inserted and the meat didn't reach 140° in 4 hours. Only issue is the post was from 2009. I couldn't find anything to contradict the post so I asked the question.

Heck, is wasn't until 2011 that the FDA lowered the minimum temp for pork to 145*.

Chris

 

[smokerjim]

Personally I would just set your oven at 300, wrap until your getting around 190.

 

[Bearcarver]

Heck, is wasn't until 2011 that the FDA lowered the minimum temp for pork to 145*.

Chris

Back then we also had a different "Safety Man", and he was more strict than JJ was, especially with the "40° to 140° in 4 hours" thing.

Bear