Probe acting up

[Todd C]

Hey All!

I am smoking two pork butts and am using a recipe that has a heated pork braise added when you wrap at 160 degrees. After I added the pork braise and wrapped in foil, I stuck the probe in the meat and within 30 minutes it was registering 195 degrees! Would this be the hot liquid registering with the probe? Or is my Maverick probe giving out?

Thank you for any help!

 

[ChadVKealey]

Hey All!

I am smoking two pork butts and am using a recipe that has a heated pork braise added when you wrap at 160 degrees. After I added the pork braise and wrapped in foil, I stuck the probe in the meat and within 30 minutes it was registering 195 degrees! Would this be the hot liquid registering with the probe? Or is my Maverick probe giving out?

Thank you for any help!

Could be the probe, could be batteries (whenever I see what seem to be strange readings, I swap batteries first), or it could be right on the money.

In my experience, once you foil stuff up, the temp can skyrocket very quickly. That's one of the reasons I usually don't foil at all in the cooker. For butts, I get them to about 180-190, then foil 'em tight and into a cooler for a couple hours' rest. The temp near the surface is usually 200+, so by foiling at that point, you're not giving that heat anywhere to go but into the middle to finish breaking down the fat and connective tissue. Again, that's my experience, anyway. Plenty of people swear by foiling, I just find it to be unnecessary.

I just re-read your post and noticed the bit about the braising liquid. If that was really hot (like on the verge of boiling), then that could certainly have caused the rapid increase in temp.