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Conflicting Pork Temperature ? - Page 2

post #21 of 38
Thread Starter 

Moved the probe to another location and temp dropped to 130-131. Temp is nearing 300 (not by choice)

post #22 of 38
Thread Starter 


Should I foil it if it stays in this 131-132 range much longer?

post #23 of 38
Quote:
Originally Posted by stevetheteacher View Post
 


Should I foil it if it stays in this 131-132 range much longer?

 

How long has it been above 40 degrees? You might be hitting danger zone here.

post #24 of 38
Thread Starter 


6 hours

post #25 of 38
Quote:
Originally Posted by stevetheteacher View Post
 


6 hours

 

Well past danger zone time then. 4 hours between 40 and 140 or you're inviting food poisoning.

post #26 of 38
Thread Starter 
Quote:
Originally Posted by SmokesOnTuesday View Post
 

 

Well past danger zone time then. 4 hours between 40 and 140 or you're inviting food poisoning.


so what can I do?

post #27 of 38
Quote:
Originally Posted by stevetheteacher View Post
 


so what can I do?

 

Depends.

 

Is it 6 hours out of the fridge or six hours above 40 degrees?

 

Salty rub or no?

 

When did you put the probe in?

post #28 of 38
is the probe accurate ? calibrated in boiling water ?
post #29 of 38

Lots of variables here but I'd finish the cook anyway. Based on what you've said as well as everything Chef JJ has said here on the boards, as well as the food safety info my butcher grandfather drilled into me, I think your cook will be fine.

 

If you used a salty rub and if you didn't inject the pork then I'd say you're okay as long as you get the temps up pretty quickly.

 

I'd definitely suggest preheating the smoker next time and making sure that you are maintaining temps where you want them. I like cooking pork butts/picnics at 275.

 

What type of therm are you using and have you checked it to make sure it's accurate?

 

You'll find several threads on here about cooks that stalled in the 130 range for a while and were just fine. Each cook is different though and without being there hands on I hate to give you anything more than general guidelines.

post #30 of 38
Thread Starter 
Quote:
Originally Posted by SmokesOnTuesday View Post
 

 

Depends.

 

Is it 6 hours out of the fridge or six hours above 40 degrees?

 

Salty rub or no?

 

When did you put the probe in?


It went straight from fridge to smoker.

 

There is a salty rub on it.

 

Probe was inserted at beginning of smoke.

 

The temp is now stuck at 145. It took 7 1/2 hours to raise 100 degrees. Doesn't sound right to me?

post #31 of 38
Thread Starter 


149 now

post #32 of 38
Thread Starter 


157

post #33 of 38
Thread Starter 


165...now we're cooking ... 8 hours later, that is

post #34 of 38

If it went straight from fridge to smoker that makes this all make more sense. I can imagine it would take that long to get up to temp while also dragging your smoker temp down. It's fine.

post #35 of 38
Thread Starter 
Quote:
Originally Posted by SmokesOnTuesday View Post
 

If it went straight from fridge to smoker that makes this all make more sense. I can imagine it would take that long to get up to temp while also dragging your smoker temp down. It's fine.


Should I have left pork out in room temperature prior to smoking? If so, for how long? Wrapped or unwrapped? Etc.

 

I pulled it at 170 and let it rest 30 minutes. I was satisfied with the finished product, except the overall cook time.

post #36 of 38
Quote:
Originally Posted by stevetheteacher View Post

Quote:
Originally Posted by SmokesOnTuesday View Post

 
If it went straight from fridge to smoker that makes this all make more sense. I can imagine it would take that long to get up to temp while also dragging your smoker temp down. It's fine.


Should I have left pork out in room temperature prior to smoking? If so, for how long? Wrapped or unwrapped? Etc.

I pulled it at 170 and let it rest 30 minutes. I was satisfied with the finished product, except the overall cook time.

IMO, I go from the fridge to smoker.... Always have done it that way ! Ya don't wanna risk getting sick from meat sitting out too long at room temp. Just my two cents !
post #37 of 38
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post


IMO, I go from the fridge to smoker.... Always have done it that way ! Ya don't wanna risk getting sick from meat sitting out too long at room temp. Just my two cents !


Sounds safer to me.

 

PS: Wife actually liked it!!!

post #38 of 38
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