Masterbuilt died with Boston But inside

CrankyBuzzard said:

 
If the meat temp was at 140°, and you got it into the oven pretty quick, you'll be fine.

Hate to hear about the MB.  How old of a unit is it?

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smokinfam said:

 
Last night at 12am, I put the meat in with chamber temp at 220F.  This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F.  The heating element was not on and the Masterbuilt was calling for heat.  I moved the meat into the oven at 220F.

Should this be ok since the internal meat temp was 140F?  Are there any concerns that the meat may have gone bad with the temp inside the chamber being 69F?

Thanks.

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Smokin218R said:

 
CB, does the 140 in 4 apply here? Since you don't know how long the heat was off and how long it took to get to 140???

Or because its a butt and you will be taking it to the neighborhood of 200 it cancels that out??

Just curious.

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Bearcarver said:

 
Sounds OK to me:

You started at 220° Smoker temp, and 7 hours later the meat was at 140°, and the smoker temp was 69°.

This means that the meat was higher than 140° previously, since the smoker was still on it's way down at 7 AM.

I'd say it should be about perfect when it gets to about 203° IT.  

Bear

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