Getting through danger zone

Discussion in 'Pork' started by endo129, Apr 19, 2016.

  1. endo129

    endo129 Fire Starter

    Last butt I smoked barely made it through the danger zone. I'm thinking about doing two or three for my daughter's birthday party but am worried about not making it out in time and wasting 4 hours.

    For that last butt (6.5 lb) I let it get to room temp for about 30 minutes to an hour (can't remember, notes are on other phone).

    I put it on the smoker set to 275 (trying a higher temp as I read here it went fast and was still good) and inserted the probe. IT was just a couple degrees above 40. 3:50 later it hit IT 140.

    My concern is that input 3 butts on and they never get to 140 within 4 hours.

    Any tips?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For large whole muscle cuts that have not been punctured, probed or injected you don't have to be as concerned with the 40-140 rule. Ground meat and poultry and those whole muscles that have been compromised you do.

    There's no need to bring your meat to room temp prior to putting it in the smoker. It will heat up faster in the smoker anyways.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]

    As long as the smoker is above 225 & you haven't injected the butt. Your OK. You may want to put the temp probe in after a couple of hours of cooking too. 

    Al
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]   X 2.

    Bear
     
  5. essexsmoker

    essexsmoker Smoke Blower

    What's the 40 - 140 rule?
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The 40 to 140 in 4 Rule...

    .It is important for your Safety, that any Meats that have been Punctured, Injected, Boned Rolled and Tied or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)

    Injected, Etc, meat can have surface Bacteria pushed or mixed into the center of the meat where given time, 4 hours +/-, can multiply to dangerous levels. Although these bacteria are killed at higher temps, some give off Toxins that are not affected by cooking and heat. These Toxins can be dangerous or deadly....JJ
     
    Last edited: Apr 21, 2016
  7. essexsmoker

    essexsmoker Smoke Blower

    Thanks JJ.

    Are the toxins similar to the rice ones from Bacillus cereus?
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep. Also from Staph Aureus and Clostridium Botulinum, which of course is the worst one...JJ
     
    Last edited: Apr 22, 2016
  9. essexsmoker

    essexsmoker Smoke Blower

    Thanks JJ.

    Is there any info on the bugs generally associated with certain types of meats?

    Defo want to stay away from Clostridium!
     
  10. endo129

    endo129 Fire Starter

    Someone mentioned the probe being sterile which makes sense. How does one sterilize the probes?
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Most just clean them real good.

    I clean mine real good with a hot scrub pad, being careful not to pull the cable out of the probe, and not to get any water in the junction between the probe & the cable.

    Then before inserting I wipe the probe with an alcohol wipe---The kind they use on your arm before they stick you with a needle. They're cheap if you buy a box of 200 or so.

    Bear
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Virtually any Bacteria can be on meat. The sources of contamination varies from infection during eviscerating the animal to Food Workers and Meat Cutters that don't wash their hands following a Bathroom Break. Here is a Link that has the most common Foodborne Bacteria...JJ

    http://aggie-horticulture.tamu.edu/food-technology/bacterial-food-poisoning/
     
  13. brandon91

    brandon91 Meat Mopper

    I keep a bottle of 5$ vodka out by the pit to wipe down probes before I insert them.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmmmmm...............

    Bear
     
  15. brandon91

    brandon91 Meat Mopper

    I swear! It's for the probes!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    We Believe you!!! [​IMG]

    Bear
     
    brandon91 likes this.
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    YEAH RIGHT! [​IMG]  Like I could get that one past the Wife.[​IMG]...JJ[​IMG]
     
    Last edited: Apr 27, 2016
    brandon91 likes this.
  18. I would think that single malt scotch would sanitize and add to the flavor profile in a unique way. May be time for a test run. If no one gets sick for three cooks that would be proof it works and then it would surely be a warranted expenditure for health and safety purposes. If at least three of you agree then I will inform she-who-is-never-wrong.
     
    endo129 likes this.
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks for the Point Brandon. Tom, I concur. Based on current experts findings tell her..." Honey, the guys use Single Malt for a whole host of reasons smoking...Therm Probes and Meat Forks need to be sterile. It is a great Grease Remover for Smoker Racks, in small quantities. It prevents Lung Problems from inhaling Wood Smoke and even though it attracts the Neighbors, keeps the Mosquito's off me...I have to have it! "...JJ[​IMG]  
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Agreed!
     

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