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I need help

post #1 of 14
Thread Starter 
So i fell asleep last night after I put my pork butt in. I woke up and the temperature was 190. The pork butt temperature was 185 how much longer and is this ok to eat I cant get my smoke temperature up. It's been on now for 10hrs it got up to 250 for 2 of those hours.
post #2 of 14

Wrap it in foil and let it go for about an hour....the temp should be @ 200 by then

post #3 of 14

Yeah you should be fine.  Foil and pull at 203F.

post #4 of 14

You got some good advice!

 

Looks like the cook time is almost up!  Pics yet?  :drool

post #5 of 14
Thread Starter 
Thank you guys so much i thought I had ruined it because I couldnt get the smoker hotter... Thank you thank you thank you
post #6 of 14
Thread Starter 
post #7 of 14
Quote:
Originally Posted by erinsuggs View Post

Thank you guys so much i thought I had ruined it because I couldnt get the smoker hotter... Thank you thank you thank you

That's what this forum is all about, education and assistance. 

 

Welcome aboard!

post #8 of 14

Quick question, is the smoker plugged directly into the wall, or are you using an extension cord?

 

If you're using an extension cord, you may have some loss that prevents your temp from reaching its maximum potential.

post #9 of 14
Thread Starter 
post #10 of 14

That's gonna shred nicely!

post #11 of 14
Thread Starter 
I actually thought about that, it was plugged in to a power saver cord i switched it this morning thinking that could be the reason so its been plugged in the wall now 5 of those hours.. Thank you I'm going to cover even though it's at 204 and leave it on another hour till the killers (my children) haha get home.
post #12 of 14
Quote:
Originally Posted by erinsuggs View Post

Points for your first Qview!  

post #13 of 14

Yeah nice composition in that pic!

post #14 of 14

Great looking Pork there! Should make a fine meal.

 

The rule of thumb safety wise to remember for whole muscle meat cuts is that your food needs to go from 40°-140° in 4 hours of less. If you hit that mark than you are okay. Must cuts will do that easily if your smoker temps are adequate. There is a bit of leeway there if you haven't pierced the muscle say with a temp probe that will allow bacteria into the meat.

 

 

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