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Pork Shoulder Different Temps

Kintoro
Kintoro Posts: 9
in EggHead Forum
I have two boneless pork shoulders on an XL BGE.  I have an internal probe in the meat and it hit 205 and planned to take it off but took my Thermapen and checked the meat in two spots and both came back between 180-185 in the two different shoulders.  Should I stick with the original that hit 205 or let it keep going till the Thermapen catches up in the different spots?
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Comments

  • SGH
    SGH Posts: 28,989
    Take a reading with your Thermopen in the deepest part of the meat and go with that reading. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggMcMic
    EggMcMic Posts: 340
    I would calibrate the Thermapen and see what it reads. If it is still 180-185 then keep them on. If you can pull the other probe out and check it too it would be interesting to see what they both read in boiling water.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • Kintoro
    Kintoro Posts: 9
    Tried both probes in boiling water (great idea by the way!) and they are in sync and accurate.  I looked closer at how I had it positioned originally and remembered the shoulder had a cut with a piece hanging off of it.  I believe what may have happened was when I put it in it was closer to the surface of the shoulder then I realized.  One more lesson for the cooking journal!  Both are in sync and just crested over 200 so should be done and wrapped in the towel for dinner tonight before too much longer.
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  • cheeaa
    cheeaa Posts: 364
    Well does it probe easily? like buttah as they say? internal temp is more of a guide. 
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  • Kintoro
    Kintoro Posts: 9
    Slid right in like buttah :)  I am about to pull them and will double check and see if I can sneak a pic too
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  • smokeyw
    smokeyw Posts: 367
    That is a problem when installing a probe to monitor the internal temp. It doesn't take but a tiny bit to be off 10-20 degrees. That is one reason my meat probe is only a guideline. It lets me know when to begin checking by probing with my Thermapen. I will check in multiple places.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Kintoro said:
    Slid right in like buttah :)  I am about to pull them and will double check and see if I can sneak a pic too
    If it does that in multiple places, it is done. I don't know what my "done" temps are. I start probing at about 195°, but I don't pay any attention to temp beyond that.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Kintoro
    Kintoro Posts: 9
    All is right in the world!  Now the hard part is waiting till 6:30 to keep them wrapped.




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  • tikigriller
    tikigriller Posts: 1,389
    I just had that yesterday and your pics make me want more!!!!  Nice!!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • GaryLange
    GaryLange Posts: 418
    If I didn't have so many Meals of Pulled Pork stored in the freezer I would get some going tomorrow. Looks awesome good.
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