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Masterbuilt died with Boston But inside

post #1 of 9
Thread Starter 

Last night at 12am, I put the meat in with chamber temp at 220F.  This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F.  The heating element was not on and the Masterbuilt was calling for heat.  I moved the meat into the oven at 220F.

Should this be ok since the internal meat temp was 140F?  Are there any concerns that the meat may have gone bad with the temp inside the chamber being 69F?

 

Thanks.

post #2 of 9
Thread Starter 

Sorry for the duplicate thread.  I didn't think my original went through.

post #3 of 9

If the meat temp was at 140°, and you got it into the oven pretty quick, you'll be fine.

 

Hate to hear about the MB.  How old of a unit is it?

post #4 of 9
Quote:
Originally Posted by CrankyBuzzard View Post
 

If the meat temp was at 140°, and you got it into the oven pretty quick, you'll be fine.

 

Hate to hear about the MB.  How old of a unit is it?

CB, does the 140 in 4 apply here? Since you don't know how long the heat was off and how long it took to get to 140???

Or because its a butt and you will be taking it to the neighborhood of 200 it cancels that out??

Just curious.

post #5 of 9

The IT of the butt was 140° when the pit temperature was at 69°.  That tells me that the temperature of the pit was at cooking temps for a good while during the 7 hours the butt was in the smoker.  Also, the butt is whole muscle meat, so the chances of issues are slim, and with the IT at 140° going straight into an oven, I'd say all is well.

 

JJ and others may disagree with me, but I'd go with it.

post #6 of 9
Quote:
Originally Posted by smokinfam View Post
 

Last night at 12am, I put the meat in with chamber temp at 220F.  This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F.  The heating element was not on and the Masterbuilt was calling for heat.  I moved the meat into the oven at 220F.

Should this be ok since the internal meat temp was 140F?  Are there any concerns that the meat may have gone bad with the temp inside the chamber being 69F?

 

Thanks.


Sounds OK to me:

 

You started at 220° Smoker temp, and 7 hours later the meat was at 140°, and the smoker temp was 69°.

 

This means that the meat was higher than 140° previously, since the smoker was still on it's way down at 7 AM.

 

I'd say it should be about perfect when it gets to about 203° IT.  :drool

 

 

Bear

post #7 of 9

It will be good. finish it off in the oven, just may not have as deep of a smoke flavor.

post #8 of 9
Quote:
Originally Posted by Smokin218R View Post
 

CB, does the 140 in 4 apply here? Since you don't know how long the heat was off and how long it took to get to 140???

Or because its a butt and you will be taking it to the neighborhood of 200 it cancels that out??

Just curious.

 

Quote:
Originally Posted by Bearcarver View Post
 


Sounds OK to me:

 

You started at 220° Smoker temp, and 7 hours later the meat was at 140°, and the smoker temp was 69°.

 

This means that the meat was higher than 140° previously, since the smoker was still on it's way down at 7 AM.

 

I'd say it should be about perfect when it gets to about 203° IT.  :drool

 

 

Bear

CB, wasn't saying your answer was incorrect, just wanted more info for my benefit.Thumbs Up Thank you!

Basically wanted to know if the 140 in 4 applied.....????

 

Between you and Bear I have got my answer. No hijack intended. Thanks Guys!

post #9 of 9
Smokin,

I didn't take it that way, and I apologize if I came across as such.

Sometimes what I type is read different than if I spoke it. Usually when I type in a hurry.

I guess my nick is working.
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