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SMOKER TEMP DROPPED TO 140*, NOT SURE HOW LONG, IS PORK STILL SAFE?

post #1 of 4
Thread Starter 

I'm a rookie smoker and I desperately need some help!  I put two large Boston butts on my Rec Tec grill at 180° last night at 11pm and apparently one of the pellets jammed in the auger at some point overnight, which caused the internal temperature of the grill to drop down to 140°.  I don't know how long the Rec Tec was at 140°, it could have been 20 minutes or it could have been 10 hours.  As soon as I saw the internal temp of my grill at 9am I pushed the primer button and a couple of minutes later the grill kicked back up to 180°, I then increased the temperature of the grill to 200°.  My concern is, if the grill was stuck at around 140° for up to 10 hours, from what I understand, there is a high risk for bacteria.  If I leave the Boston butts on the grill at 200° or 225° for the next 6 hours, will that kill the bacteria?  I have friends coming to the house for the Super Bowl and don't want to risk getting anyone sick!  Thank you in advance!

post #2 of 4

I see that you are new to the forum and so far you have posted twice and they are both on the same subject. That really slows down other people also getting an answer. It is best to only post in one place on one subject. When you get a chance will you jump over to roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 4
Thread Starter 

David, I'm sorry for posting in two different places, I'm just freaking out because I don't want to risk anyone getting sick due to possible bacteria, I won't do it again!  I will go over to the roll call and introduce myself now.

post #4 of 4
Quote:
Originally Posted by Kenneth D View Post
 

I'm a rookie smoker and I desperately need some help!  I put two large Boston butts on my Rec Tec grill at 180° last night at 11pm and apparently one of the pellets jammed in the auger at some point overnight, which caused the internal temperature of the grill to drop down to 140°.  I don't know how long the Rec Tec was at 140°, it could have been 20 minutes or it could have been 10 hours.  As soon as I saw the internal temp of my grill at 9am I pushed the primer button and a couple of minutes later the grill kicked back up to 180°, I then increased the temperature of the grill to 200°.  My concern is, if the grill was stuck at around 140° for up to 10 hours, from what I understand, there is a high risk for bacteria.  If I leave the Boston butts on the grill at 200° or 225° for the next 6 hours, will that kill the bacteria?  I have friends coming to the house for the Super Bowl and don't want to risk getting anyone sick!  Thank you in advance!


What was the IT of the Meat???  Did you have a meat probe in either Butt?

 

180° is way too low to do 2 butts. 

 

Not knowing what it did for 10 hours, and you only had the heat at best at 180° doesn't look good at all. If the smoker was at 140° for a long time, the meat was definitely below 140° for a long time.

 

And you could take it to 300° for 6 hours now, and it's too late to help it.

 

As much as I hate to say this, I see no way that meat could be any good.

 

 

Bear

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