2nd pulled pork, need advice

Discussion in 'Pork' started by gojirarex, Nov 6, 2015.

  1. gojirarex

    gojirarex Newbie

    Ok heres the situation

    Took the already rubbed 8.5# pork butt, out and into electric smoker at 140am last night.

    as of 9am it had reached 140 degrees.  by 1030 it had hit 150, and stayed there till about 6pm.

    it is now 730 and it is up to 163.  Have I lost this piece of meat?? Is it still good, since it was in the

    danger zone for so long??  and do I need to get it up to 195 like my friend says I should cook it to?


  2. gojirarex

    gojirarex Newbie

    Wow, kinda sad.  My friend suggested this site for help and such.

    46 views and not a single answer...  Kinda feeling like, well, wow...
  3. akdutchguy

    akdutchguy Meat Mopper

    What temp did you smoke at? I have 2 in the smoker right now. I got them in at 10 last night. I smoked them for 9 hours and then wrapped them in foil. I didn't temp any last night. I started them at 225 I bumped it up to 240 at 7.at 7 this morning the temp was 170 The smaller shoulder is done now at 3 pm. It temped out at 205. The meat fell apart. As far as your pork it is questionable for it being under 140 for so long. If you didn't poke anything in it it has a better chance of being ok. Do a search for danger zone in the forum. A wealth of knowledge. Welcome to the site. Some times it takes guys and gals a bit to reply. We are usually busy tending a smoker.
  4. gojirarex

    gojirarex Newbie

    Thank you so much.

    I did my best to keep the temp of the smoker between 220 and 250 for the entire smoke.  and I had an iGrill thermometer inserted the whole time.  I took serve safe classes myself, and yeah.  Temp danger zone is anything under 140 for over 3 hours, you could have bacterial growth.  However, with the rub, that should have kept any outside bacteria growth to a minimum, and internally, well, there hasn't been an official case of tricanosis in the states in quite some time.  so, I ended, like I said with a temp of 165, but at 150+ for over 9 hours.  So...  It ended up being a little dry and didn't pull apart well.  I just don't know why it couldn't get up to temp faster.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome and we appologize that you didn't get an answer sooner. New posts happen fast and furious around here and any one post can get missed after it is pushed off the main page by new postings...

    The whole Danger Zone and getting the IT above 140, only counts with Ground Meat, sausage, meatloaf, etc. Poultry as much of it is Enhanced, injected with a brine, and Meat that was Injected, had whatever, like Garlic, punched into the meat and roasts that are Boned Rolled and Tied. Sounds like you had an Intact Butt that either was being stubborn, happens sometimes, or your therms measuring smoker temp or IT are off. Tender Pork like Loin and Tenderloin are good at an IT of 140-145°, however tough cuts like a Butt or Shoulder need a min of 165 for slicing or if Pulled Pork is the goal, 205°F with a rest will give perfect fall apart meat. Yes the meat went longer than average but you were fine to continue the cook with no risk. Test the Therms, even if new, in Boiling Water for accuracy then give the Smoker another chance to make Pork you really enjoy. Take a look at this thread if you have not already... http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke Whether a Newbie or have some experience, sign up for the Free 5 Day Ecourse. Good info there...JJ
  6. gojirarex

    gojirarex Newbie

    Chef JimmyJ, 

    Thanks.  I have read that thread and pretty much followed it to a T.  The only thing I can think of is 1) my probes are off, but to have both of them off at about the same range???  or 2) I simply had an incredibly stubborn SOB of a Pork Butt.  Like the Mother of all Stubbornness.  I am going to buy an instant read thermometer and try again in a couple of weeks.  I didn't do the foil, since she only reached 160 in the last hour, and I decided to pull it, seeing that we were at 19 hours.  Like I said, it looked cooked through, it was just dry and a little tough to pull.
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That does stink. Unfortunately a Butt will never pull until the majority of Connective Tissue holding the fibers together breakdown. This really does not start to happen reasonably fast until the IT reaches 160°. This breakdown speeds up as the meat gets hotter and Foiling with added moisture kicks the Collagen breakdown into high gear. If you have any Pork left, toss it in a heavy pot or Dutch Oven with some Foiling Juice, Cola or Apple Juice. Bring up to a simmer, cover the pot and let the meat simmer for an hour or so. It will reheat the meat, finish the cook and add some flavor and moisture. Your family will not know it is the same meat!...JJ

    Try one of these...

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

    If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

    If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    I was AMAZED...No additional sauce needed. ENJOY...JJ

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

    For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
    Last edited: Nov 7, 2015
  8. akdutchguy

    akdutchguy Meat Mopper

    Check your probes in boiling water. How do you like the igrill? I need to get something easier than me going out in the snow and popping in a thermometer. It's hard to get out there at 18 degrees. It's also hard to keep smoker temps up. How did the pork turn out? I've finished in the oven. Always an option when it's below 0.
  9. As I write this it is 3:50 AM and there are 10 members and 217 guests online. Only members can post. Perhaps most of those viewing your post were guests. 

    Any advice you get from Chef Jimmy J. is worth paying attention to, he knows his stuff.

    Welcome to the forum.


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