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Whats up with my pork?? - Page 2

post #21 of 31

Sounds Great!!!

 

popcorn.gif

 

Bear

post #22 of 31

Caleb, that looks KILLER! The Beast, pork, fatties, mmmmmmm. Great job! I almost tried a rack this weekend, but i think i still need some guidance, too. Holiday weekend isn't over yet, though. A note about the long times: even my limited experience tells me that's not too abnormal. Before I smoked, I did shoulders in the oven entirely for pulled pork, and big shoulders would take anywhere from 10-15 hours at similar temps.

 

Just discovered fatties a couple days ago, btw, I hope mine look as good as yours! ~Happy Smoking!

post #23 of 31
Thread Starter 

thanks! word of advice on the fatties....roll from a corner so that you can tuck two corners in as you roll and it seals the ends in for ya

post #24 of 31

Not much to say, as far as tips, pointers, and advice, because it all looks real good.

 

I will however repeat, avoid inserting a meat probe into solid whole meat until after 3 hours or more in the smoker.

Then sterilize the probe (I use the alcohol wipes they use on you, before you get a blood test or a shot), and probe it when the probe dries. Then you won't have to worry about the 40˚ to 140˚ in no longer than 4 hours "Danger Zone".

 

 

Bear

post #25 of 31
Thread Starter 

thanks bear!

post #26 of 31

bear, im a little lost. How does avoiding probing in the first three hours helpful in speeding up the 40-140 temp area?

post #27 of 31
Quote:
Originally Posted by LooseChangeDru View Post

bear, im a little lost. How does avoiding probing in the first three hours helpful in speeding up the 40-140 temp area?

It doesn't,
When you have a solid piece of whole meat, like a Brisket, Butt, Chucky, etc, etc, if you inject it, or probe it, or do anything to puncture it, when you smoke it, you have to get it from 40˚ to 140˚ in no longer than 4 hours for it to be safe to eat.

 

If you don't puncture it in any way, before it has been in the smoker at 225˚ or so for 3 hours or more, you don't have to worry about that rule. It can actually be less time, and less temperature, but I use 225˚ for 3 hours or more to be well within the safety margin.

 

Other things like ground beef, chicken, etc have to stay with the "40˚ to 140˚ in 4 hours" rule.

 

Bear

 

post #28 of 31

I didn't know that. Thanks! I didn't follow that rule last night when I smoked pork butt...and half of it is now gone! If I don't post again, you know what happened lol

post #29 of 31
Quote:
Originally Posted by LooseChangeDru View Post

I didn't know that. Thanks! I didn't follow that rule last night when I smoked pork butt...and half of it is now gone! If I don't post again, you know what happened lol


I just looked at that thread.

That was only a 4.5 pound butt.

You used 225˚ in your smoker.

You said you hit a plateau at 4 hours.

Most plateaus are hit above 140˚, so I would think you made it, as long as you didn't leave it on the counter long before you smoked it.

 

I think you'll live!   

 

Bear

 

post #30 of 31

Everything you smoked looks delicious, even the ribs!   thumb1.gif

post #31 of 31
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Everything you smoked looks delicious, even the ribs!   thumb1.gif



 Thanks for all the kind words guys!

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