British BBQ Society Forums

Hi all,

Beginner question: When checking the internal temperture of the cooked meat, do you want the whole piece of meat (e'g pork shoulder or turkey) to reach the recommended temperture?

For example, I cooked a pork shoulder at the weekend and the the middle of the meat had reached 205F but other areas were between 170-180F.

Many thanks

Hi

Had you taken the meat off the heat??

If you're checking the center of the meat, the thickest part, then if thats 205f then the rest should be, in theory, hotter as they're thinner bits of meat.
If you've taken it off the heat then its cooling down and maybe the center is holding its heat a bit longer.

That is my idea, im not an expert by any means

Merry xmas
Slatts

Thank you Slatts.

I hadn't taken the meat off the heat.

I'll be trying pulled pork again soon so hopefully I can gauge it better.

Internal temp of thickest part not touching the bone is where to measure. Outer bits being cooler could be due to moisture cooling at as it comes out?? Just guessing here!

I love meat science

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