- May 30, 2016
- 4
- 10
Hey all, first time poster. I didn't find my answer on other posts exactly, so thought I'd poll the group.
I've smoked quite a few Boston Butts for pulled pork. Always on about 225, rubbed with kosher salt mixture, cook till 195-200 range, and have always inserted my probe from the beginning of the cook.
Just read this morning that might not be the best idea, and it might be introducing bacteria into the center of the meat.
Am I at risk by doing this, and am I putting my company at risk of getting sick? I've never had a problem before, but also don't want to start now. Am I safe continuing the Boston Butt I have on the smoker today, or do I need to throw it away to be safe?
I was assuming that the high internal temperature would ensure that there wouldn't be any concerns with bacteria, but things I've read today have made me question that.
Any advice would be much appreciated.
Thanks!
I've smoked quite a few Boston Butts for pulled pork. Always on about 225, rubbed with kosher salt mixture, cook till 195-200 range, and have always inserted my probe from the beginning of the cook.
Just read this morning that might not be the best idea, and it might be introducing bacteria into the center of the meat.
Am I at risk by doing this, and am I putting my company at risk of getting sick? I've never had a problem before, but also don't want to start now. Am I safe continuing the Boston Butt I have on the smoker today, or do I need to throw it away to be safe?
I was assuming that the high internal temperature would ensure that there wouldn't be any concerns with bacteria, but things I've read today have made me question that.
Any advice would be much appreciated.
Thanks!
