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re: Is 145-150 internal temp ok for ground meat
Posted on 8/2/14 at 5:31 pm to CHEDBALLZ
Posted on 8/2/14 at 5:31 pm to CHEDBALLZ
I think I'll go to just over 150 and leave the probe in while it rests for 30 minutes. I think it should get pretty close to 160. If it doesn't get to 160 in the middle, I figure it will on the ends, and the middle can be nuked as leftovers. I'll let y'all know how it turns out.
1
Posted on 8/3/14 at 7:20 pm to EWE TIGER
quote:
I'll let y'all know how it turns out.
So, I smoked it to just over 150. When resting, it got up to at least 159. It was cooked through, and had a good texture. No problem with the doneness, but overall it was just ok. I got this idea in my head that smoking a meatloaf was going to produce this great new dish. I may change up the recipe and try again down the road, but at this point, I'm not ready to put it into the regular rotation. Thanks for all the advice.
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