Danger zone for chuck roast

xentrik1

Newbie

Original poster

Oct 8, 2012

25

10

• Jan 30, 2013

• #1

I have done searches and have had trouble finding the danzer zone for beef.  Does anyone know how fast I have to have it up to what temp to keep safe?

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Jan 30, 2013

• #2

The only real hot spot is if it has been injected or pierced.... Then it is 40-140 in under 4 hrs.........
If you are cooking to slice I would go to 130 and let rest for an hour before slicing.....if doing pulled beef you cook to an IT of 195 and let rest for an hour before pulling......

 

xentrik1

Newbie

Original poster

Thread starter

Oct 8, 2012

25

10

• Jan 30, 2013

• #3

Its at 145 now and its been 3 hrs So I guess I should be good.  Thanks so much for thee info!  I'n kinda playing it by ear as far as sliced or pulled goes.  I'm going to see how far along it is closer to dinner time.  It's looking like it will probably be sliced at thie rate its cooking