Pork Butt Cooking Time

[soflaquer]

OK, wasn't sure of your lineage, so that makes sense.

Deep fried fattie, huh? Leave it to you my friend...........LOL!!! Love your experiments!

 

[Dutch]

When I used to work food service we had a night shift that seemed to always forget to pull the sausage patties from the freezer, lay them out on a baking pan and then put them in the cooler. When this happened we would toss about a dozen frozen patties into the deep fryer until they turned golden brown. It sure beat having to wait for the grill or the oven to heat up when you had a line of hungry people!! :shock:
We too learned the hard way that Maple Flavored Sausage burned real quick in the fryer! :roll:

BTW: We would fry sliced bacon in the fryer too when we ran low and the grill was full of other stuff.

 

[bstearns]

I'm new to smoking meat, but I have a good background in microbiology.  When smoking, your meat will hang around ideal bacterial growth temperatures for a while.  Obviously, since the goal is to cook the meat slowly, there is not much you can do about this.  The previous post is correct - the final temperature will kill virtually all bacteria present.  Those which it does not kill are protected by being in spore form already and will not be growing during the time spent in the danger zone anyway.  All this to say, I would not worry at all about bringing the meat to room temperature before cooking.  The main worry would be that the meat could spoil if left in the danger zone for a very extended period of time (like 12 hours...).

 

[radio]

Some good info in this thread!  I always wondered about how the low and slow affected the meat in the early stages of the cook.  I've always tended to start hotter and then after a couple of hours start bringing the temp down for the long haul.