or Connect
SmokingMeatForums.com › Forums › Community › Food Safety › Pork butt 4 hour danger zone question
New Posts  All Forums:Forum Nav:

Pork butt 4 hour danger zone question

post #1 of 17
Thread Starter 
I rubbed my pork butt last night and put it in the fridge then went directly from fridge to smoker this morning. I'm a bit concerned because I put a new probe that I forgot to wash or sanitize into my meat this morning as soon as it went on the smoker. It was right out of the box. Once I realized what I had done I raised the smoker temp to make sure I would cross the 140 temp within 4 hours. I'm at 3 hours now and 141. Will all of the bad stuff cook off the probe or should I toss the butt and consider it a lesson learned? I'll be feeding it too my young kids so would rather be safe than sorry and still have time to throw some ribs on the grill before dinner.

post #2 of 17

Those graphics are great!  How is that done?

post #3 of 17
Quote:
Originally Posted by stevetheteacher View Post
 

Those graphics are great!  How is that done?


Those are the images from the app.

post #4 of 17

If I am reading the graph right you got over 140 on about 3 hours so you should be fine. 

post #5 of 17
Thread Starter 
So not to worry about anything that may have been on the thermo probe? It was out of the box with no washing or anything so anything bad would be cooked off?
post #6 of 17
Quote:
Originally Posted by osprey12 View Post

So not to worry about anything that may have been on the thermo probe? It was out of the box with no washing or anything so anything bad would be cooked off?

That is hard to say since you don't know where it came from our how it was handled. The concern with a temp probe is usually the bacteria that is already on the meat that gets pushed into the middle when you probe it. If it was me and the thermo package was clean and well sealed I would let it go. If there was any sort of oily residue or film on any of the probes or thermo items I would be worried. 

post #7 of 17

If it were me, I wouldnt worry about it at all.  I always probe my butts right from the start.

post #8 of 17
Quote:
Originally Posted by OddBall View Post
 


Those are the images from the app.

 

Did you take a screenshot with your phone, or was this the export jpg option in the app?

post #9 of 17
Thread Starter 
I just screen shotted.
post #10 of 17

What app?

post #11 of 17
Thread Starter 
Igrill2
post #12 of 17

Does it require a specific probe to work properly?

post #13 of 17

Google Igrill2.  Its a transmitter that uses an iPhone/Android app.

 

post #14 of 17
Thread Starter 
So other than getting to 140+ in 4 hours most people don't think there is anything to worry about? That's good, I guess manufacturers wouldn't put any harmful solutions on a food probe knowing that it will be going into food just in case someone forgets to wash it.
post #15 of 17
So what do you do to sanitize/clean the probe after each use?
post #16 of 17
Quote:
Originally Posted by vwaldoguy View Post

So what do you do to sanitize/clean the probe after each use?

I just wash mine with soap and water (taking care not to submerse the probe so it doesn't get water in the wire to probe connection). If it gets really bad I will scrub it with a brillo pad to get it nice and shiny again. 

post #17 of 17
Would alcohol wipes work?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food Safety
SmokingMeatForums.com › Forums › Community › Food Safety › Pork butt 4 hour danger zone question