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What happened to the dwell time?

GretlGretl Posts: 670
edited 12:13PM in EggHead Forum
Hi all,
I put two 8-plus pound pork shoulders on at about 8:00 p.m. Friday night. I anticipated between 15 to 20 hours, as I've done many times in the past. I had my day pretty well planned. The Egg stayed at 220-240 without fluctuating over or under that range, the internal temp climbed steadily, and to my surprise, at about 6:00 a.m., the remote thermometer told me the temp reached 200. This can't be! I tested both roasts with the Thermapen and indeed, they were done. They fell apart when I took them off the Egg, they pulled beautifully, and tasted wonderful. However, I encountered quite a bit more fat than usual. I figure it didn't melt away because it didn't "dwell" for the usual time. Why on earth do you suppose this happened?? And to BOTH pieces of meat??[p]Cheers,
G.[p]p.s. They rested (double foil wrapped and wrapped in a towel) in a cooler for five full hours. I thermapen-tested the temp when I took them out and it was 150, well above the food-police danger zone. Just FWIW if you wonder about keeping meat hot.

Comments

  • GretlGretl Posts: 670
    Usually the pork stays for 4 or 5 hours between 150 and 165 degrees.
  • Gretl ,
    That five hours sort agrees with what I found when I did a little test:[p]TNW

    [ul][li]Holding Meat in A Cooler FAQ[/ul]
    The Naked Whiz
  • huha99huha99 Posts: 16
    TNW,
    I am a one year old "pup" to the egg, thus having more questions than answers! I read your post, link, and test regarding hodling meat in the cooler. You wrote "We assume that you need to account for some of the time before and during cooking when the meat was in danger zone." I have also seen other expert eggers quote the same with regards to food safety. My question-doesn't taking the temp over 140* for an extended period of time start the "clock" over when talking about bacterial growth? Just trying to learn something today.
  • NessmukNessmuk Posts: 251
    The Naked Whiz,
    I wrap products in Film 905 which is a commercial grade of seran wrap (sp). The butcher at Ranchers Gourmet Meats here in Kansas City added that foil should wrapped over the film to keep it from crystalizing.[p]Foil alone, doesn't seal as does the film.[p]

  • Nessmuk,
    So, you think the meat's temp will stay up longer if you do the plastic wrap and foil? Oh, woe is me. Another experiment........
    TNW

    The Naked Whiz
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