Dangers of Hot and Fast

[bbqLuv]

Traegerized a Pork Loin at 375*F
Quickly shot past internal temp of 140*F.
Approached 150*F, the then increased during the rest.
My notes rated this recipe on Paprika with 5 stars. This time only 3.5 stars.
The loin was still taste and juicy of tougher and chewy.

I also have super smoke at 165*F for an hour the finished at 350*F in the past.
Any suggestion?

[Duanessmokedmeats]

Smoke at a lower temperature, like 275.
Also proof read before submitting...

[bbqLuv]

My PC misspells words, intel 80386 needs up dating.

[bbqLuv]

275 you say, thanks,
I will have to give that a try.

[Panhead John]

Switching to Coors Light would solve all your problems…..

[bbqLuv]

Why did you have to bring up Coors Light?
It is low cost, sometimes about 73 cents per can at Costco.
About half the cost of PBR light.

[Jerod Broussard]

Run 400 pull at 135.

[bbqLuv]

Good idea, better Bark? Pulling earlier. Thanks

[jayjordan]

Was that a Traeger probe you were using? My Traeger probe is notoriously inaccurate.

[bbqLuv]

I use my Traeger probe. It's close enough for government work.
"Trust but verify" with my Thermapen.
BTW, mine is close to 33-34*F in ice water.

[texastweeter]

Low heat, pull early so it can carryover to final temp during rest. Then let cool to sub 100° back on at warp factor 10 for a bit just to get a sear/crust/bark. Remove, slice, and serve immediately. How i do rib roast. Never overshoot.