Pork / Meat thermometers are your friend!
In the early days of BBQ individuals knew when pork was
done because the cooked all the time and had an innate feeling
for cooking. If you are a beginner or a seasoned veteran we would
recommend purchasing a decent meat thermometer. Meat thermometers
take the guesswork out of barbecuing. Using a meat thermometer
also allows you to better gauge how much more time you need to
cook pork before it is done.
Many times individuals will slice into meat to check if it is
done. This should never be done, ever. Slicing into cooking meat releases
liquid form the meat and causing dry, less flavorful, maybe ever tough meat. A meat
thermometer will only make a small puncture, greatly reducing
any moisture loss.
With a meat thermometer and the knowledge of letting meat rest
before serving are two very important points. Meat thermometers
allow you to know exactly when the meat is done so you never over
cook it. Letting meat rest allows temperature and moisture to
evenly distribute through the meat so it is moist and tender throughout.
Meat that is done cooking but is not allowed to rest will release the liquids as it is warmer on the outside than the inside. The time
you took not to mention the money spent on a nice brisket or loin will be for not. Allowing it to rest allows the meat to have an even temperature throughout with equal pressure so when you slice it it will be moist and wonderful.
As you have better and better barbecuing and grilling experiences
you may come to rely on a meat thermometer less and less. It is
strongly recommended for use before removing the pork from the
grill, smoker or oven to make sure it is done and to prevent over
cooking or under cooking.
You can purchase quality BBQ meat thermometers from Ironpigbbq.com.
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