bbq help?

[waterdog]

whats the scoop on some meat temperature? pit at 225 everything going good meat temp comeing up slow. hits 130 and bang!like it just stop cooking? took me a hour more to get to 155? it came out good. but way to much time?thanks

[El Coyote]

what where you Qing??

[waterdog]

4lb pork loin

[Billybird]

The thicker the meat the longer it takes for the heat to reach the center. Bet it was well worth that extra hour. C'ya

[Free2Hunt]

That's the dreaded pause. Wrap the meat at that point and it will push through. Once it hits 150 or so you can unwrap if you need more smoke taste.

[El Coyote]

hmm pork loin...i usually take that up to 165-170 crank the pit up a bit...but i think your ok

[Billybird]

What art475 said is correct. As I recall 165 is the magic number on pork. You wanna make sure those nosee 'ems are gone. C'ya

[txfireguy2003]

I think it has something to do with the temp at which the fats render. Everything is going good, bringing up the temp of the "meat" stedily, until a lot of fat becomes liquid and that changes things. I have no evidence to support that theory, it's just what I think, and I didn't stay at a holiday inn express last night, but I have smoked more than my fair share of meat.