Need some advice please. I used a Thermoworks Smoke, but the meat probe didn’t work - it was reading -17*. I put 2 8ish lbs butts on @ around 9 last night. They were in the fridge all day until around 8 when I started to prep them and the grill.
I was having some temp swings (i need a new gasket), and the alarm went off on me a couple of times. Finally had my grill temp settled in at around 225 and went to be around 12 - 12;30. 4:00 rolls around, and the Smoke alarm goes off at 190.
go outside and open things up and check my internals on the butts, and they are reading around 150. I did not look at my dome temp till sometime after the 4 o’clock alarm, and now I notice a temp diff between the dome therm and the smoke - by over 40* - the dome being LOWER.
anyway, what’s others thoughts about the safety of the 4 to 140 rule with pork?
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You can sous vide for days at that temp
"For the record, I took a critical thinking test once and did quite well." - Pete Prescott
"For the record, I took a critical thinking test once and did quite well." - Pete Prescott
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