What Happened?

Discussion in 'Pork' started by robertwhite, Aug 9, 2013.

  1. robertwhite

    robertwhite Fire Starter

    I am fairly new to the smoking game, but have done a whole bunch of ribs, butts, shoulders, etc. & getting better all the time. Until now.............

    Put on a bone in shoulder (6lbs?) @ 225*. (I have a separate temp guage instead of the factory one)

    I maybe spiked to 250* a couple times due to my crappy Chargriller w/side burner. But for the most part it was 225-235* for just about 5hrs.

    Smoked for 2.5hrs on the grates, then placed into a foil pan with plenty of juices, brown sugar, etc and covered with foil, just as I have done a bunch of times.

    I had an electronic probe in it as usual and after less than 5hrs the internal meat temp rocketed to 212-216* depending on where I checked it.

    Took it off right away and brought it inside. The meat was tough as h$ll, would not pull apart, and there were actually small bits right near the bone that were still red.

    How could internal temp be so high, so quick and yet the meat was tough as nails. The taste was just fine, great smoke ring, juicy, etc.

    Right now, it is in a slow cooker to try and soften it up.

    WTF happened?

    Could the problem be because it was a shoulder instead of a butt?
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sounds like thermometer problems?
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Did you have the therm probe covered in the foil....or have it poking thru the foil into the meat?  If you covered the entire probe...you have gotten a short due to the moisture.

    My 2 cents!

    Last edited: Aug 9, 2013
  4. dcarch

    dcarch Smoking Fanatic

    It is not possible for IT to be near or over 212 F. It's against the law of physics.

    Get a new thermometer.

  5. robertwhite

    robertwhite Fire Starter

    The probe is poked through the foil cover.
    You know, that's a good thought. I should have re-checked the temp with a dial type probe. Didn't even think of it because I have never had an issue with this Taylor unit.

    Just checked the digital side by side with 2 mechanical dial types in a glass of hot water. Both dials read 135*, the Taylor digital read 162*

    That sucks. Just got it last Xmas.[​IMG]
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Get yourself a Mav....get it from Todd thru here.  You will love it!

  7. robertwhite

    robertwhite Fire Starter


    Looked at the ones in the section on the front page and it seems they have mixed reviews.

    After this one got screwed up so easily, I'm leaning against anything with a wire lead.

    Kind of thinking I will just get a handheld probe like the Thermapen.
    Last edited: Aug 9, 2013
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

  9. stickyfingers

    stickyfingers Smoking Fanatic

    Thermometer near the bone, maybe? Reading higher because of it?
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    IMHO. I feel you should do a check list...

    1. Do I need another thermometer due to failure of what is being used?

    2. Did you take the moment of time to think where you will place the Probe?( mid-meat mass and away from the bones?) You can do this while preping the Meat, then remember where you planned when time comes...

    3. Calibrate your Therms.?

    And when all else fails , (with Butt and Shoulder) use your handy "rule of thumb " , 1.5 hrs./ lb. and (if it is a bone-in) keep checking until the bone pulls out... --- not really recommended for the less experienced , but in a pinch... it works. With Pork[​IMG]
    Last edited: Aug 9, 2013
  11. stickyfingers

    stickyfingers Smoking Fanatic

    Never hurts to verify temp with an instant read therm.

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