I'm Panicking -- HELP!

Discussion in 'Pork' started by claregirl, Sep 2, 2013.

  1. claregirl

    claregirl Fire Starter

    I have Jeff's Hot and Fast Bourbon Smoked Pulled Pork in the oven right now.  It was in the smoker with a temperature probe and it got to 143° at 2 1/2 hours instead of 3.  No big deal.  I took it out, added apple juice and bourbon, covered with aluminum foil and inserted the probe again.  To my horror it showed a temperature of 123°.  WHY????  Is this typical?  Was it because of the cold cookie sheet I put the foil pan on?  Or was it the cold apple juice and bourbon?  Can I trust the internal temperature anymore?  HELP!
  2. s2k9k

    s2k9k AMNPS Test Group

    How big is the pork?
    It could have been a combo of the cookie sheet and the apple juice but it could also be the placement of the probe.
    Did you probe in multiple places when you read the 143*?
    I use an instant read therm and always probe multiple places across the meat. I see temp differences as much as 20* in different areas.

    Anyway I wouldn't worry about it right now, just let it cook and when you think it's getting close to done be sure to probe in different areas and also do a tenderness check, when your probe slides in like hot butter it will be ready!
  3. claregirl

    claregirl Fire Starter

    It's 8lbs and the probe is one of those that stays in the meat with a digital thermometer/timer that stays outside. 

    Damn, I never thought to check in other parts of the meat!

    Thanks S2K9K, I'll keep it in the oven the full 5 hours before I check again. 

    I'll have to really pass around the drinks to keep my company occupied when they arrive. 
  4. claregirl

    claregirl Fire Starter

    It just did it again.  Said the meat was 205° with 1:45 left to cook.   I pulled it out and the fat cap was half slid off which seemed right.  I tested the temperature in several places and I got 204-205 all over.  So, I pulled out another probe I have (I do a lot of cooking) and this one never showed a temperature over 199°.  I put it back in the oven and I'll check it again in 45 minutes. 

    This is so nerve wracking.  I don't think I should leave it in the full 1:45, it might dry out.

    Does that sound right to anybody? 
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cook the meat by temp......   time don't work so good...    every smoker cooks different as do ovens....      Dave
  6. s2k9k

    s2k9k AMNPS Test Group

    Check your therms in boiling water for accuracy.
  7. As Dave said - go by temperature not time.  If it is done early - you can always double wrap it in foil, then in a old towel and put it into a cooler till closer to pulling time.
  8. claregirl

    claregirl Fire Starter

    I will, thanks.

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