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Pork Butt Seems Slow

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mattd

mattd

Newbie
Original poster
Apr 16, 2017
9
10
Have a 6 lb butt in my MES 30" set to 230. Had it on the rack directly above the water pan, which is directly above the heating element. Took 4 hr and 45 min to hit 140 internal temp.

First and foremost, is this safe to eat? I heard you need to hit 140 in 4 hr or less, but I can't find an authoritative source on this.

Second, anyone else have a 30" MES Bluetooth model with the large water pan who can give me some advice on hot vs cold zones? My leading theory is the meat being an inch or two above the water pan shields it from the heat. My backup probe seems to support this theory, but looking to see if anyone else has a similar experience to confirm my troubles.

Thanks!
 
Last edited:
Morning Matt. Your butt is perfectly safe to eat. No problem there.

Cant help you with your MES 40--I have aN older MES 30. The water pan acts as a heat shield, deflcting direct heat away from your meat and giving you good indirect heat. I smoke my butts on the 2nd rack from the top (moving down a rack if necessary to accommodate butt size).

Gary
 
Thanks gents!!
Moving to 2nd rack from the bottom was great advice, thanks. I just did that shortly after posting and my backup ambient probe is showing its spot on now. I think that large water pan blocks hot air from the heating element and also causes water evaporation that cools the meat. I'll just leave the bottom rack clear from now on.
 
I like the internal temperature on meat to be at 160 degrees but that is what is recommended for poultry.  Best to be safe than sorry.  Personally I don't like to use water in my smoker if your meat has enough marbling I feel it doesn't need it. For smoking you need plenty of marbling in your meat.   That is just my opinion/preference.  I like the flavor better. Everyone on here has different opinion/preference.  

This is from the USDA Safe Minimum Internal Temperature Chart

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
  • Clean—Wash hands and surfaces often.
  • Separate—Separate raw meat from other foods.
  • Cook—Cook to the right temperature.
  • Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.
ProductMinimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts		145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats160 °F (71.1 °C)
Ham, fresh or smoked (uncooked)145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat)		Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
ProductMinimum Internal Temperature
All Poultry  (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing)165 °F (73.9 °C)
Eggs160 °F (71.1 °C)
Fish & Shellfish145 °F (62.8 °C)
Leftovers165 °F (73.9 °C)
Casseroles165 °F (73.9 °C)

https://www.foodsafety.gov/
 
Last edited:
Smokin Vegas said:
 
I like the internal temperature on meat to be at 160 degrees but that is what is recommended for poultry.  Best to be safe than sorry.  Personally I don't like to use water in my smoker if your meat has enough marbling I feel it doesn't need it. For smoking you need plenty of marbling in your meat.   That is just my opinion/preference.  I like the flavor better. Everyone on here has different opinion/preference.  
Click to expand...
He's not saying that he only took it up to 140 - he's asking about the time that it was in the "danger zone".
 
Thanks all for the advice and reassurance! Turned out FANTASTIC. Best one I've done yet according to the family. Appreciate the help!
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