Temp Question

[bryce]

So i  smoked a tri tip steak a couple days ago. I used the  Maverick thermometer for the meat and gril. My question is, i inserted the probe and let it sit in there until 120 degrees. Then i thought i would take it and put it into another spot, guess what, 158! So i tried once more spot...........165! So, what gives?

 

[chef jimmyj]

A Tri-Tip is not completely uniform in thickness. Thinner areas will be hotter and if the Probe is shallow or really deep, it could be reading the hotter surface meat...JJ

 

[bryce]

Fair enough Chef Jimmy, but that just sounds way to simple! I was hoping it'd be a little more difficult than that...

So what about a pork shoulder? Do you keep it in one spot for most of the time?

 

[flyinion]

Fair enough Chef Jimmy, but that just sounds way to simple! I was hoping it'd be a little more difficult than that...

So what about a pork shoulder? Do you keep it in one spot for most of the time?

I usually just put it in the thickest part.  You want to make sure it's done.  I guess that's the trade-off on an uneven cut is balancing how done each thickness extreme is.  I guess the other option would be to portion it into 2 or more pieces to separate the extremes so you can get both done more to the same temp.

 

[bryce]

Thanks Fly, I suppose you're right.