Today I made my first adventure into smoking whole meat cuts. I smoked a pork roast, I would have rather smoked some ribs or a loin but this is what my wife pulled out of the freezer. I got on the USDA website and they suggested cooking whole meat cuts to 145 degrees F. I got a meat thermometer at Wal Mart and used it to insure I reached to recommended temp. I smoked the roast to 145 and when I pulled it off the smoker and removed the thermometer probe red juices came out of the cavity the probe left. I have always been under the impression that all meat is done when the juices run clear. I covered the roast with tin foil to help hold the heat in the meat and continue to raise the temp. I know the USDA recomdenation is to kill all harmful pathoges, but is this temp sufficent to avoid eating rare meat? I know there is are big differences on prefrence, rare, medium rare, medium, medium well, and well. I am just wondering where 145 ranks on that scale.
Also if anyone has any tips or suggestions they would not mind sharing there would be greatly appreciated.
Thanks,
Austin
Also if anyone has any tips or suggestions they would not mind sharing there would be greatly appreciated.
Thanks,
Austin