Wondering if my thermometer is broken ...

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Wondering if my thermometer is broken ...

Post  RichardD on Sun Apr 18, 2010 4:56 pm

Not really, but it's been sitting at 165F since about 8 this morning. I put a big pork shoulder on at 5.30am, hoping to eat it *sometime* today.

I think that maybe at 4kg it was a larger joint than it needed to be for the four of us.

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Re: Wondering if my thermometer is broken ...

Post  Jonesey73 on Mon Apr 19, 2010 12:25 pm

Did it climb past 165F in the end?

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Re: Wondering if my thermometer is broken ...

Post  RichardD on Mon Apr 19, 2010 2:42 pm

Eventually. It slowly started heading north of 165 after about 6.30pm, and hit 190 at 9.30pm. Only a couple of hours after I actually needed it to Sad

Tasted quite good when it was done (although it dried out a lot - sometime after 7 the water pan boiled dry without my noticing or topping it up). I'll have to have another go with a much smaller piece of meat soon.

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Re: Wondering if my thermometer is broken ...

Post  Jonesey73 on Mon Apr 19, 2010 3:17 pm

I've been thinking about doing a pork shoulder but think it'll be too big ... time for a trip to the butchers to see if I can get an off cut Very Happy

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Re: Wondering if my thermometer is broken ...

Post  steveheyes on Tue Apr 20, 2010 11:17 am

Ah the plateu!!! Don't you love it.

Pork will sit at around that temp for a while, you might even see it drop a few degrees. This is because all the collagen and connective tissue is melting at this point and releasing water back into the meat.

It sound like yours took a very long time for 4KG's though, don't get me wrong that's quite a big joint but 16 hours?????

What temperature where you cooking at?

Pork will handle a much hotter cooking temperature and still turn out sublime. I run my smoker at 275F+ for pork and foil it when it achieves the right outer colour. This is usuallly a little while into the plateu. When I foil I use a bit of BBQ sauce as a foil marinade too. One thing to remember is that if you power cook the pork, it may need to go to a higher temperature to be properly done. If I cook at 225-250 I find butts are done around the 195-200 mark, cooking at nearer 300F means I need to take them over 200 normally. You know it's done when your probe slides in like a knife into hot butter.
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