Bringing to Room Temp

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mike russell

Newbie
Original poster
Jun 30, 2015
4
10
Smoking 2 butts tomorrow. Marinating tonight and taking off early tomorrow to throw them in. Here's my question...can I take them out of the fridge and let them come to room temp for approximately 4 hours? Or is that too long? They're 9.5 lbs. and 11 lbs.
 
I agree also. I do not marinade, but I just pull it out of the frig, apply the rub, and throw it in the smoker.  I do not think you will see much difference in smoke time and it will go from cold to hot with less time in the danger zone area.  Just my thoughts.
 
Place them in the smoker at about 100-110 deg. F with good air flow and no smoke for an hour or so to dry the surface and warm the meat...   You'll be good to go then....   
 
I don't even preheat my smoker anymore.

I start the fire & throw the meat on right out of the fridge.

When the smoker gets up to temp I just shut the dampers down & it will stay there all day, as long as I add a split every 45 minutes or so.

Al
 
Agreed with No Boundaries. No need or reason to let it come up to temp. That is more of a hot and fast technique. Low and slow will relax the meat enough during the cooking time. I want the smoke, and smoker to do the cooking and heating, if you let the meat come up to room temp you are just taking that amount of time away from the amount of time its on the smoker.

To answer your question, on pork, 4 hours out on the counter would probably be too long anyway. 
 
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