Burnt a whole pork shoulder cause my thermometer died halfway through
I was smoking a bone-in pork shoulder last Saturday, had it going at 225 for about 6 hours, when I noticed the temp was climbing way too fast. Checked my digital probe and it said 180 already, but the meat felt cold when I touched it. Turned out the probe wire had a short in it from where it got pinched in the smoker door last month. By the time I caught it with my backup thermometer, the shoulder was already up to 210 and the bark was like charcoal. The inside was still a little tough too, not that nice pull-apart texture. Cost me $35 for the meat and a whole day watching it for nothing. Has anyone else had a probe fail on them at the worst possible time?