Monitoring Faux Cambro Temps

[MadUncleAndy]

Hey Folks,

I've been monitoring my faux cambro temps with a probe thermometer/wireless remote. Probes go in the center of the meat, just as in the smoker, and I toss the transmitter in the cambro on top of the towels, and haul the remote around. So far, so good.

But what I'm wondering is, am I measuring the right thing? I figure, if the food cooks from the outside-in, very likely it cools from the outside-in as well...so what's a safe way to monitor that temps don't go too low?

Thanks ahead,
Andy

[Jerod Broussard]

I just make sure the internal temp of the meat doesn't drop below 140.

[MadUncleAndy]

I just make sure the internal temp of the meat doesn't drop below 140.

Thanks! In fairness, that's what I've been doing and nobody's gotten sick yet. I just wonder, if the internal is 140, what's the external, and should I be worried about that?

[Jerod Broussard]

The external is a reflection of the internal (to some degree) and vice versa. The internal stalls during the cook because that is what the external is doing. The external was pasteurized beyond belief.