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Meat drippings

post #1 of 6
Thread Starter 
Hello all,

Here's my question. Is it safe to put raw meat under smoked beans to catch the drippings or should the meat be partially cooked?

I plan on smoking a pork tenderloin I have in my freezer with some beans. Since they will both be in the smoker for the same amount of time, is it ok to put the raw meat above at the start of the smoke?

Any thoughts?
post #2 of 6

I would think above, below, or in the beans it shouldn't matter as long as you get both up to 140 in a short enough time to kill the little parasites !

post #3 of 6

As long as the final temp of the beans is 165F or higher, you're fine.  You're only going to take that pork tenderloin to 145F, unless you inject, in which case 165F is the target temp.  If not injected the tenderloin will be done before the beans. 

 

Yes, you can put things below meat on a top rack.  Many times I have put a drip pan filled with veggies and a liquid like wine or broth below poultry.  I always make sure the veggies are well north of 165F when they are done.  Beans are the same. 

 

post #4 of 6
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

As long as the final temp of the beans is 165F or higher, you're fine.  You're only going to take that pork tenderloin to 145F, unless you inject, in which case 165F is the target temp.  If not injected the tenderloin will be done before the beans. 

Yes, you can put things below meat on a top rack.  Many times I have put a drip pan filled with veggies and a liquid like wine or broth below poultry.  I always make sure the veggies are well north of 165F when they are done.  Beans are the same. 



I could easily make a meal out of those veggies!!! yummy!!

I was always unsure if chicken or a leaner cut of pork was safe to use. I understand that longer smokes as PP or brisket is past 140 at the time you add your sides to have them come off the smoker at the same time.

Thanks for all replies.
post #5 of 6

Be sure to post your Q-view of the smoke.

 

You're going to really enjoy the  Gravy you get from your cooks .

 

Have fun and . . .

post #6 of 6
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Be sure to post your Q-view of the smoke.

You're going to really enjoy the  Gravy you get from your cooks .

Have fun and . . .

Will do! I'm thinking of doing a porchetta type rub for the pork tenderloin.

And I'll probably make Dutch's ranch style beans or some variation of that. The wicked beans as good as they sound...sound a little too sweet for my taste.
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