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Cutting it close!!

post #1 of 9
Thread Starter 

I have four 8# Butts in the WSM and at 4 hours from 40 degrees I'm reading 136 in the larger butt.  Is it safe to go on?  Thanks in advance.  David

post #2 of 9
Thread Starter 

Top 2 butts were fine. Bottom 2 butts took about 15 min beyond 4 hours to get up to 140 degrees.  Can they be used??  thanks

post #3 of 9

To me on the safe side, I think you'd better send them to me for a thorough inspection. I'll be happy to let you know whether or not they were safe and how they tasted. biggrin.gif


I think you'll be fine.

post #4 of 9

Yeah, You're fine! Hitting 140* in four hour is a recommended guideline, not a Deadline. An additional 30 or even 60 minutes is not a problem. But if your talking 8 hours to get an internal of 140*, I would recommend tossing the meat and getting a new Thermometer...JJ

post #5 of 9
Thread Starter 

You guys are great. Thanks so much...One more question.  I'm cooking for a church function in 3 weeks.  Is it better to pull and freeze or freeze whole and pull after re-heating.  thanks again.

post #6 of 9

You Are Welcome!   I pull add my Finishing Sauce/Foiling Juice for Ribs, then bag and freeze.  When needed, thaw in the Fridge over night then re-heat in a foil covered pan at 325*F to a temp of 165*F or in a Crockpot on High to a boil then turn to warm to hold for service...JJ


Finishing Sauce/Foiling juice for Ribs


1T Pork Rub

1/2 Stick Butter

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

1/4C Apple Cider...or Juice

1T Molasses


Simmer 5-10 minutes until syrupy consistency 


Note: Make a single batch for each Rack of Ribs. Make a double batch for each 10 Lbs of Pulled Pork and add additional Apple Cider until moist but not Soupy.


If you are more of a Carolina Vinegar guy...Search Finishing Sauces for tons of Recipes.

post #7 of 9

The new guideline temp is 135 in 4 hours so your fine!

post #8 of 9

Unless the meat was probed raw or injected you have nothing to worry about.


Good luck and good smoking.

post #9 of 9

And if the meat is injected? I am thinking of injecting some beer into my next pork butt for some flavor and to help with the tenderizing. So, what what happens if it is injected and what should I be watching for?



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