Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: Bayoucajun on September 10, 2017, 06:32:03 PM
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It stopped raining, after all summer with a lot of rain. My wife just purchased a new masterbuilt electric portable smoker. Yesterday bought a saesoned and stuffed loin. Took temp with portable digital thermometer, it was 200. Let it rest for 15 minutes cut into it she took end it was well done. She cut a middle section it looked pink but no juice pouring out. She had me take temp of cut loin it was 130. Can the temp of meat drop that quick.
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Generally...no.
The temp of the meat should have continued to rise 5-10 degrees after removing it from the cooker, as long as it was at least covered with a loose foil tent.
The safe temp for pork is now 145F I believe. You can check the USDA safe food temps. site to be certain. And...please be certain. ;) ;D
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Was not covered with foil and also cut into small poses 1/2 inch thick
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Hope you heated it up to a little hotter than 130F. Just to be safe. You may not have any problems at all...but, why risk it? Food poisoning is no fun.
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Problem it was stuffed with cream cheese did not know till I carved then pork. So I do not know if I got the temp of meat or cream cheese.
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By now - if you ate it ;D - and you are not feeling any ..."discomfort"...you are fine. We know that he USDA guidelines are established to protect us, and while each of us may or may not adhere to hose strictly....We just want to keep everyone safe.
So - you will see LTBBQ always advise referencing the USDA because it is the established standard, for food safety.
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When you got the 200F temp did you check it in several places?
That is a big varience, but I suppose it is possible.
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When you got the 200F temp did you check it in several places?
That is a big varience, but I suppose it is possible.
Roget has a good point....check several locations - but ALWAYS int eh "center of mass" - that is - the very middle where the heat in your cooker would take the longest to get to . That way - you will know when you hit your target with a food safe temp.
Just thinking about the cream cheese....If you had registered 200F in the center of the meat....I would think that the cream cheese would be in the bottom of the cooker. Not in the pork loin any longer. It would have melted and run out.
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Gotta check temps in different places...a great example is doing a whole chicken...don't just check one thigh...check the other while you are at it.
Just can't be too careful.