jweller
Fire Starter
makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it.
Exactly right
makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it.
Actually AK, I think you might have mistook something in the conversation.
No, not exactly right. You are confusing internal temp(130 degrees or so) with external temps(225+) in the cooking chamber.
makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it (the bacteria) internally, therefore, don't put the probe in until later in the cook, when the bacteria has been killed off the surface by the 225 degree chamber temps
What Yotzee said----Plus sterilize your probe before inserting (I use the little alcohol wipes that they rub your arm with before a shot---Cheap at drug store).
Temp probed too early? What gives? I usually stick the probe in when I put the meat in the smoker, and don't move it until it gets close to done. Is this a prime rib thing, or everything
It'll be Awesome!!
excellent work,, I got full just viewing. I can only hope my turns out that good!
No---Any kind of whole meat. Even with a butt, if you shove bacteria into the center of the meat, that bacteria can multiply in there no matter how high you eventually take it to. I always wait 3 hours before inserting my sterilized temp probe into the meat, no matter what kind of whole meat it is.
makes sense. So for a pork shoulder, that I'm taking all the way to 200 for pulled pork, I'll be killing the bacteria either way. but since prime rib only comes to maybe 130, you don't get hot enough to kill it.
Yeah. What you added is what I was thinking. I should have been more complete in my reply.
Actually AK, I think you might have mistook something in the conversation.
jw's post would have been more concise if he included what was implied, like this:
Thanks Jon!!!
WOW that looks so GOOD!! Going to smoke my first PM tomorrow for the family, lets hope it all goes WELL, and comes out nice and RARE so about 125....
I've generally assumed that if I leave the probe sitting in the smoker at 225 deg for at least 30 min before inserting it, I probably don't need to worry about sterilizing the probe. Am I missing something?
What Yotzee said----Plus sterilize your probe before inserting (I use the little alcohol wipes that they rub your arm with before a shot---Cheap at drug store).
And this is with any whole meat.
Bear
That has possibilities, but that's over my pay grade. Maybe if you wash the food off of it, and then do like you said, but I would want to hear from somebody who knows for sure first.
I've generally assumed that if I leave the probe sitting in the smoker at 225 deg for at least 30 min before inserting it, I probably don't need to worry about sterilizing the probe. Am I missing something?
No---It's both.Wrong, its the bacteria on the outside of the meat, not on the probe, that is the issue
Correct, I misread and thought he was saying if he just heats the probe up to 225 that would be enough.
No---It's both.
You can smoke cook it for 2 hours in 230* temp, and kill all the bacteria on the surface of the meat, and then stick a probe in without sterilizing it, and contaminate the inside with bacteria from the probe.
Or you can stick a sterilized probe in a raw hunk of meat with bacteria on the surface, and drive the nasties inside.
Both ways can contaminate the meat.
Bear
Very True.
Correct, I misread and thought he was saying if he just heats the probe up to 225 that would be enough.
I look at it this way. There is no need to have a probe inside a piece of a raw piece of meat to tell you that its 38 degrees internal. You really don't need the probe until your getting near the estimated time of finish. Do your best to guesstimate the time and probe it when you are about 30 mins out from that.
Sorry, I wasn't clear.
Correct, I misread and thought he was saying if he just heats the probe up to 225 that would be enough.
I look at it this way. There is no need to have a probe inside a piece of a raw piece of meat to tell you that its 38 degrees internal. You really don't need the probe until your getting near the estimated time of finish. Do your best to guesstimate the time and probe it when you are about 30 mins out from that.
Or that will work too!
Very True.
Some things are hard to guesstimate. That's why I probe at about 3 hours, whether I figure it's gonna be 4 hours or 14 hours.
I don't smoke any large pieces of meat that take less than 4 hours.
Bear
I understood you the first time on the probe in the smoker @ 225* for awhile idea.
Sorry, I wasn't clear.
I put the meat in the smoker for a while (a few hours, if it's a butt or brisket) to kill off any surface baddies. I then put the probe in the smoker not in the meat for about 15-30 minutes. After the surface of the meat AND the probe have both been in the smoker long enough, I insert the probe into the meat.