Very first Boston Butt.

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orion3974

Newbie
Original poster
Dec 15, 2015
21
13
Minnesota
I picked up a 7 to 8 lb Boston butt. Following jeff's tasty and tender smoked pulled pork recipe. Got up at 430 this morning and fired up the smoker. Set the temp for the smoker at 240. Prepped the butt with zesty Italian and Jeffs rub. Set it in the smoker at 5am. Smoker was around 230 degrees at the start and then maintained 240 consistently. Applied smoke all morning. At about 11 am I put the probe in and the IT was showing 160 on the MES Meat Probe. I never injected anything into it prior to that.

My question is....

I forgot to check the IT at 4hrs to make sure I was above 140 IT am I in trouble as I don't know if I made it out of the "danger Zone"?


This is my first long smoke.
Thanks in advance for your input.
 
I am a little confused with the pork danger zone that's all and I want to do it right.

Thanks.
 
I am a little confused with the pork danger zone that's all and I want to do it right.

Thanks.
Since the butt was at 160* before you put the probe in, there was no danger of inserting bacteria into the muscle meat and anything on the outside of the butt;had been killed off by the smoke chamber temp.  This does not apply to ground meats--thats when the 40/140 rule is very important.

Gary
 
Ok so since it was a solid piece of meat on not probed or mixed like a sausage fatty then the rule doesn't apply. Sweet. I feel better.

Thanks!
 
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