I actually had a similar problem a while back. The probe went in like a hot knife into butter a few hours before I thought it should be done. I took it out and wrapped it, thinking it was done. Two hours later, when I pulled it, it was very firm and I'd wished I'd cooked it a few hours longer. I don't know if our pork was related.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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