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Taking too long? - Page 2

post #21 of 26
I guess I'll be over in about an hour!! Should be ready by then icon_mrgreen.gif
post #22 of 26
Also - for the original poster:

My two cents icon_mrgreen.gif

A) I think you are fine for this smoke, just do some reading up on the danger zone subject and it will all make sense.
B) When it comes to GRILLED things, like steaks, boneless skinless chicken breasts, pork chops, etc. (anything you might grill) then you want to let the meat rest on the counter a bit before tossing them on. (15 - 30 minutes I'd say)

This is due to the fact that grilling temps (400 - 500 ish) will cook the meat so fast, that you usually want a more uniform temp throughout the meat when you start grilling.

However when smoking (225 - 275 ish) you actually benefit multiple ways by NOT letting the meat rest at room temp before putting it on the cooker

#1 - danger zone isn't as much of a factor...when cooking at these low temps, it takes food longer to hit 140°, so you don't want to extend that time out by letting it rest more than a few minutes on the counter.

#2 - I personally think that you get a better smoke ring when smoking meats that did not rest a while before going on.

# 3 Also, the cool meat - once added to the smoker - will start to "sweat" after about 90 minutes on...at this time, the rub spices are being liquified a bit and then pulled back into the meat as the sweating subsides and the cooking continues. This is basically the beginning of your bark. You will notice on a slab of spares, for example - they will "sweat" a few times during the cook...in my opinion, based on my results - I get a better bark and flavor, when the meat goes right on the cooker from the fridge.

Once again, however, if I am grilling not smoking, that changes everything for me. Hope that helps. I take a FEW notes after every cook - that's all this is based on, not maybe the same experience for everyone.
post #23 of 26
This might help, the new food code has you pass through 135 F in four hours. The new danger zone is 41 F to 135 F.

Don't do that long counter time anymore. No more than one hour on the counter.
post #24 of 26
Do you have a link for the "new food code"? It's not on the USDA site yet according to this

The "Danger Zone" (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
post #25 of 26
Thanks Bob I couldn't remember if it was 133 or 135 so I figured I needed to read it again before I used the info and quoted the old info

Heres the thread that has the link to the latest codes

post #26 of 26
Thread Starter 
Here's yesterday's pics.

Just on, with outside temp of 23*

Boston Butt and ribs, after smoke and foiling

The Butt all pulled.

The meat was tender, but my rub was a little salty for my taste.
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