Danger zone question......Bummed!

stump

Newbie

Original poster

Dec 6, 2010

12

15

• Sep 26, 2015

• #1

Big party this afternoon. I put a rather large shoulder (11lbs) in my MES 30 last night around 10:30. I woke up around 4 am and inserted the thermometer and in three different spots it was only 130-132 degrees. Is it destined for the trash?

 

vwaldoguy

Smoke Blower

Jun 2, 2015

149

16

Omaha, NE

• Sep 26, 2015

• #2

I think as long as your smoker was above 225 during the cook, you would be fine. At least that's what the USDA says in this thread on another site.

 

vwaldoguy

Smoke Blower

Jun 2, 2015

149

16

Omaha, NE

• Sep 26, 2015

• #3

One other problem you may face, since it's such a big shoulder, it may not be done in time for your party.  If you need to rush it, definitely foil to speed up the process, and bump the temps.  You can even finish in a higher temp oven if you're really pressed for time later on.

 

Last edited: Sep 26, 2015

stump

Newbie

Original poster

Thread starter

Dec 6, 2010

12

15

• Sep 26, 2015

• #4

Thanks guys. My only problem is that my overnight temp of the smoker was only 205 to 210 degrees.. I just don't want to get people sick.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Sep 26, 2015

• #5

As long as you didn't inject it or insert a Temp probe in it before 3 hours into the Smoke, you should be fine.

Get that temp up & continue!!

Bear

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Sep 26, 2015

• #6

The shoulder is fine... bump up temps and finish the cook... Whole muscle meat can cook low and slow .... different from ground meats...

 

stump

Newbie

Original poster

Thread starter

Dec 6, 2010

12

15

• Sep 26, 2015

• #7

Thanks for the help guys.. You've saved the day!