Joule App Visual Doneness Pulled Pork

I started the visual doneness "Best-Ever Pulled Pork Shoulder" recipe in the Joule app after searching "Pulled Pork." I set the temperature based on the visual doneness guide, then started the cook, noting that it was going to cook for 24 hours. About 7 hours later, I checked on it and the Joule had stopped heating and circulating the water and was showing a red/orange light and the water temp had dropped to 120. I manually set it to 165 for 17 hours and everything has worked since then. This is the first time the Joule has turned off while cooking, Perhaps there is a bug in the recipe?

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Ryan_413898

Also, since it was in the danger zone for an unknown period of time, I think I will throw this one out and try again setting the time and temp manually.

lockgavin

I had similar problem. I updated the firmware on Joule and have been okay since.

tshewman

If possible pressure cook the product and you'll be good to go

fisher23

I am with Todd, pressure cooking should save it. Power loss?

Ryan_413898

I don't have a pressure cooker, but why would this fix it? I thought that the danger is bacteria forming and releasing toxins if the temp is not high enough. Pressure cooker would kill the bacteria quickly, but the toxins would still be there.

Ryan_413898

No power loss to the house. I started the cook around 3:30 pm and found it on but not heating or circulating around 10:30 pm. The temperature said 120 F, but the problem is that I don't know when that started or how long it was like that. I know it reached 165 and cooked for a while at that temp, but unfortunately I don't know how long.

Ryan_413898

Thanks Vinlo, I'll give that a try. Did your problem happen when using a visual doneness guide, or with a manual time and temp?

tshewman

Short version is my understanding is the pc would take care of this. (I have my notes somewhere and will search-we discussed this with Doug Baldwin during our visit in Seattle last year).

JackL

If it happens again, or you set a temp and it either a) doesn't actually heat/circulate or b) it "gives up" heating and circulating while coming to temp, you should open a support ticket with chefsteps. I had that happen a few times randomly and they replaced my Joule.

fisher23

Second question then is, what type of cover did you use. Was it possible that the steam was being funneled around top of Joule? I had mine shut off once when I didn't use plastic wrap close enough which allowed the steam to come up around the top part of Joule. This mimicked a closed environment. If the top part of Joule isn't exposed it will overheat and shut off.

fisher23

As it had only dropped to 120°F, I would not have any concern finishing in a pressure cooker. I was with Todd when Dr. Baldwin and Chris Young gave us this advice. What toxins are you referring to?

Ryan_413898

Thanks Jack. This is the first time this has happened, but I will keep that in mind if this is a recurring thing.

lockgavin

Manual temp and temp.

tshewman

@Ryan_124538 found my notes - to sterilize, food/meat should reach 250F for approximately 2.5 minutes. Since traditional boiling only takes temperatures to 212F, the only way to accomplish this is to use a pressure cooker since the increase in pressure also raises the boiling point to as high as 250F. Hope that helps. Many other benefits to using a pressure cooker, but it's one way to at least make things gone bad......safe to eat.

gabor.szeder

(Posts are getting lost again, this should have been a reply to that post.)

I don't remember seeing any recipe videos where they drew the plastic wrap up close to Joule. Although I admit I don't remember seeing that many videos where they used plastic wrap for cover... Anyway, in that one video that I did remember, when Grant mastered the leg of lamb in youtube.com/watch?v=fCtrtlt-9BY&t=3m11s , he left a triangular hole for Joule.

As far as I understand, that's exactly what should be avoided, right?

fisher23

When I talked to support that was the only thing we could figure out. This was when I was doing beta testing and it hasn't happened to me since. Their information showed Joule has shut off due to overheating. I unplugged and then no problems.

Bill_Martin_17506

There is a big difference between a solid piece of meat and ground meat. Botulinum is anaerobic. It becomes active in an oxygen free environment.

IF you are concerned, take the meat OUT of the bag and rinse with a 75% water/25% vinegar solution. Pat dry, re-bag in a clean bag and start the cook again.

The problem you are imagining happens with GROUND meat, where the botulinum is mixed into the inside of the ground meat, oxygen free. Creating a toxin that is NOT eliminated by cooking or sterilizing. Other baddies like salmonella are killed by cooking completely. 40°F to 140°F is the danger zone.