Ok, I'm sorry to ask this as I've seen some existing threads - read MANY actually. As this is a potential safety issue, please allow me some leeway in asking a specific question for my specific issue.
I smoke a mess of ribs, boston butts and brisket for about 70 people every year. Aside from that, I do plenty of other smoking. Until recently when I was looking for a good warm-up time recipe for brisket, I had never even HEARD of the danger zone.
Fast forward about 3 weeks. I've got a new smoker (used twice). I'm going to smoke for the 70-people party.
I pulled 6 racks and an 8lb. butt out of the fridge (all in cryo packs). I spent the next 2+ hours peeling the membranes, rubbing, etc. I had them on the smoker at about 3 hours later.
Here are my concerns:
- Ribs and butt were probably on the counter for 3 hours total before going into the smoker (235-ish).
- I bought a new Redi-check wireless bbq/food probe. Since the boston was at the bottom of the WSM, I put the probe in COLD (never done that before).
As I've said, I've smoke a lot of meat...for a lot of people and never had anyone get sick. I don't *know* if I've ever had meat out that long for prep, but I'm guessing I HAVE. The party is Saturday, so I'd be resting and refrigerating tonight and re-warming day of.
Should I scrap it? Kills me to waste $80, but I don't want anyone to die...