Quick clarification

Discussion in 'Pork' started by sdlocal, Jul 17, 2011.

  1. sdlocal

    sdlocal Fire Starter

    I am not going to put my probe in until the 5th hour of my 8lb shoulder cook. If I put it in and the meat temp is say 130 my four hours start them correct? I realize I may be good tong no matter as the first .5 inches is already 140 right?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You don't have to worry about the 4 hours at all. Clean the probe with alcohol before you insert it. If the outside 1/2" has reached 140 that means there is no live bacteria that can be transferred to the inside when you put the probe in. Good luck & don't forget the Q-view.
     
  3. sdlocal

    sdlocal Fire Starter

    When I inserted meat internal was 159 did not clean probe with alcohol (saw this too late) but probe was clean.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    As long as the probe is clean I wouldn't worry. Don't forget the Bear view. 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    You'll be fine, it's just an extra precaution that I sometimes forget to do myself.
     

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