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Tips for measuring internal temps

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Cal_Egghead
Cal_Egghead Posts: 2
in Pork
Hi all,

When cooking larger cuts of meat, and pork in particular, I find internal temps can range pretty wide depending on where the probe is inserted.  I am using a Thermapen while cooking on a Large Egg.  For example, I recently turbo-cooked a large pork loin, ~9 lbs, in 3 pieces for about an hour.  At that time internal temps on the ends were 150* while temps in the middle of the cuts were at 125*.  I am always cautious not to overcook, but 125*, even when foiled and blanketed after pulling, may not get 'er done.

Thanks!
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  • fishlessman
    fishlessman Posts: 32,767
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    its a trade off, i like a heavier bark on loins so i grill it hot and get it off the grill at 135 in the center, uneven temps but i like the results. some get more even temps with a lower temp cook but i wouldnt be happy with that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Cooking at high temps will create temperature gradients within the roast - No way around it. Lower cooking temps will yield less of a gradient. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Cal_Egghead
    Cal_Egghead Posts: 2
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    @fishlessman and @jtcBoynton - A belated thanks to both of you for the rapid response and valuable info. 
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