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post #21 of 22
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post #22 of 22
Originally Posted by barnesski1 View Post

I cannot speak for anybody...but i think the point was that as long as the temp at finish smoke was over 145 with's safe?



Originally Posted by Falcon1 View Post

YES, that's exactly what I was looking for Barn...TYVM...Thread # 14



Barne's answer is incorrect, or at least incomplete.     Just because the pork was taken up to 200 during the cooking process doesn't mean that it's safe to leave it sitting on a plate all day waiting for people to eat it.  This gets to what Venture talked about.   If the pork was under 140 degrees for 1 hour, no big deal.  If it's sat between 40 and 140 for 3 hours, it's no longer safe.  This is why pulled pork is usually served in chafing dishes or roasting pans when out on a buffet.   If you keep the temp above 140, you can let it sit out all day, though you may want to add some liquid now and then to keep it from drying out.

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