Boneless shoulder HELP

sdlocal · May 27, 2012

All

Berkshire shoulder boneless and trussed from butcher. Did not insert probe till this morning and it was at 150 after aboout 7 hours. Worried that I did not make 135 in 4 I did not think to treat this as non-intact muscle and check it at 4 hours.

Should I throw it away? I am leaning that way.

Thanks

Ian

pineywoods · May 27, 2012

I wouldn't discard it, it may still fall into the unpunctured meat rules. Keep smoking until one of the resident experts chimes in

terry colwell · May 27, 2012

Im with Piney on this one, keep cooking it.

pineywoods · May 27, 2012

What were the smoker temps at the beginning and when you checked the internal of the meat??

pops6927 · May 27, 2012

What temp were you smoking it at? And, did the smoker temp remain constant or was there wide fluctuations? At 225°, the roast would climb steadily through the danger zone normally within a safe time; I'm guessing, if at 225°+, it started to stall and was at least 135° or so at 4 hours. I'll PM Chef Jimmy J, our safety expert, to chime in if he's available, also.

sdlocal · May 27, 2012

Temp during entire cook has been between 220 and 245.

sdlocal · May 27, 2012

I do appreciate the input and would love to hear from a safety expert as I am cooking for guests.

pineywoods · May 27, 2012

If you didn't puncture the meat it sounds to me as you did treat it as an intact piece of meat. I'm exchanging a few Pm's and we hope to have a good answer in a few minutes hang in there

sdlocal · May 27, 2012

I did not puncture it but I thought boneless was considered non-intact from the get go. I await the judgement of the wise ones.

No matter the call this forum rocks!

pineywoods · May 27, 2012

How much does it weigh and have you now probed it in more than one place to make sure you weren't in a fat pocket?

sdlocal · May 27, 2012

A little over 7 pounds. Probed twice from different angles once using ver y accurate instant read and then with my maverick. Both therms agreed on temp. I will go take another read with the instant. Both are calibrated as well.

pops6927 · May 27, 2012

Was this a boneless arm shoulder, or a boneless pork shoulder butt?

The boneless pork shoulder butt (where you get pork steak) has a small bone on the end of the meat.

The arm shoulder roast, on the other hand, has 3 bones going all the way through the meat, and in the process of boning and rolling some of the exterior surfaces get rolled into the interior.

sdlocal · May 27, 2012

Butt shoulder from high end butcher shop. Current temp from multiple angles 158

sdlocal · May 27, 2012

Precise starting weight 7.3lbs

pineywoods · May 27, 2012

Not being a Butcher I don't know the cut is it like a rolled up roast or is it like a box that was tied up so as not to loose it's shape

sdlocal · May 27, 2012

It is trussed into the same shape as a normal shoulder with fat cap on top etc it looks like a standard shoulder not a loin or anything like that.

pops6927 · May 27, 2012

Butt is good, and, except for the merging of internal surfaces where the bone was on one end, it's an unpunctured whole unit, and it will be fine! Smoke and serve with confidence! The bone removed was not that deep into the meat and will have reached a higher temp than the dead interior of the main body of the meat Thank you for bearing with us until we got all the facts straight! Enjoy your roast! Are you slicing or pulling? Be sure to post Qviews of it! Thanks again for asking!

sdlocal · May 27, 2012

Fantastic! This forum is a great resource and I would like to thank Piney for taking the time to help on a Sunday!

Final question: foil or go for max bark?

sdlocal · May 27, 2012

And pulling qview to come

pineywoods · May 27, 2012

It sure gets confusing but as I understand it if the cuts are pretty much on the outside then it falls under the intact muscle rule and your temps need to reach 140 in the outer 1/2" which is easily reached by constant temps of 200 or more. If it had been cut and rolled or folded in that could introduce bacteria from the outside to the inside and thus would have to follow the punctured meat rules.

Boneless shoulder HELP

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