Big Butt Question

aucivil

Fire Starter

Original poster

SMF Premier Member

Sep 2, 2009

65

10

N. Alabama

• Jan 6, 2011

• #1

I've smoked large butts that took 15 plus hours.  Didn't check the temp at 4 hours.  If you have a large piece of meat, say 10-15 lb, will it make it out of the 40-140 in 4 hour danger zone if you are smoking at 225?  How would you deal with a whole hog and the 4 hour rule?

 

lostarrow

Fire Starter

Sep 23, 2008

51

10

jackson ms.

• Jan 6, 2011

• #2

All of the exterior surface will make it above 140F in a reasonable time.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jan 6, 2011

• #3

The way I understand it, you should be fine as long as it's whole muscle. Not injected, brined, etc.

The whole hog still applies as long as you don't inject, if you do inject then the internal temp has to reach the 40º-140º rule in that specific muscle.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 6, 2011

• #4

I believe it's the top 1" of meat that has to get to 140° so you should be alright. Now but if you could bring that temp up more like 250°-260°ish it will get to 205° much sooner. I'm not sure at 225° that it will ever get to 205°.

 

ssbbqguy

Newbie

Feb 9, 2010

12

11

SW MO.(out in the country)

• Jan 6, 2011

• #5

Crank up the temps. And injecting and brining have nothing to do with internal temps. At 225* one doesn't get to safe temp fast enough for me. I would start at least 250* to 275* and not risk anything negative.275* is where I cook most large cuts. Good luck. Steve.