Fire went out over night

Discussion in 'Pork' started by tomurphjr, Sep 26, 2009.

  1. I started my pork shoulder on my newly bought green egg last night around 9:30. I checked the temp before I went to be at 10:30 and it was at 225 degrees. I just woke up and went to check it, and the temp was a 127 degrees!

    &*#$^Q Crap!!!
    I just restarted the fire to continue, but now I'm wondering if the meat is safe to eat now?
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I would check the internal temp of the meat and see if it is over 140 degrees. If so it should be safe...
     
  3. When I checked it, it said 130 degrees.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Personally, I would be a little leery of it having been in the danger zone between 40 and 140 from 9:30pm to 6:30am.

    I always tend to lean toward safety myself...
     
  5. rickw

    rickw Master of the Pit OTBS Member

    I would scrap the meat. No use in taking chances.
     
  6. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    The only real mistake is the one from which we learn nothing. -- John Powell

    I would chalk this one up to experience, get a better plan (and a wireless thermo with alarm to set by your bed) and start over. But that's just me. The meat has been out to long and in the danger zone, and I wouldn't risk it. There is an old addage that says "when in doubt, throw it out". It usually applies.
     
  7. bigsteve

    bigsteve Master of the Pit

    The meat is without a doubt questionable at this point. Personally, I wouldn't risk using it at this point.

    What do you think happened? I thought BGE's burn forever on little fuel.
     
  8. bigsteve

    bigsteve Master of the Pit

  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Yep... throw it in the trash can right next to those ribs I left in the fridge a couple days too long before I smoked em and they smelled funny and the pork loin that I brought home from the grocery and found it sittin on the dining room table the next morning. Meat that doesn't reach 140 degrees internal in 4 hours or less is not safe to eat. Just a cold hard fact.
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    I must agree with ^^^^^^ on this 1.bummer.
     
  11. papad

    papad Smoke Blower

    That's a real shame.
    There are few things that upset me more than having to throw food away.
     
  12. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    when in doubt, throw it out! not worth the trouble it could cause you.
     
  13. Thanks for all the replies! I threw it out shortly after i made this post. I didn't want to chance it. I went to the store and bought another one and put it on around 9:30 this morning.

    I wasn't able to let the rub soak in, but i guess something is better than nothing!
     
  14. Thanks for the tip! A wireless themo is the very next thing on my list to buy.

    I think I closed the vents off to much. It was setting between 225-230 degrees and I closed both vents a little more to bring the temp down to around 220 degrees. Noob mistake...moving the vents a little changes things alot in the BGE I assume. I just need to use it a bit more during the day before I try and smoke somthing over night.

    Again, thanks a lot for all the replies!!
     
  15. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I have never rubbed a butt down the night before and they all have turned out excellent. Rub it and let it sit about a half hour at room temp and throw it on. It will turn out great. I've never felt like putting the rub on right before I smoke a butt as being second best. You may be surprised.
     
  16. Good to hear! I applied the rub and let it set out for about an hr. I'm ready for some good grub for dinner. I should have about 8 or so beers in me by then [​IMG]
     
  17. aucivil

    aucivil Fire Starter SMF Premier Member

    Second the wireless thermo suggestion. I have one with two probes, one for the smoke chamber (with alarm) and one for the meat. IMO it adds to the fun of smoking just watching the temps. I'm using a gas unit an it helps keep an eye on minor adjustments. Helps me determine when the temps level out.
     
  18. So my wife just said:

    Honey, do you not remember that my mom bought us a wireless thermo as one of our wedding gifts?

    I totally forgot [​IMG] I just hooked that sucker up and have the remote setting on the coffee table. [​IMG]

    I have it setting in there for the chamber temp. I'll just have to go check the probe that's in the meat from time to time.
     
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I hate to say it but I would rather throw it away then to throw up all night. Sorry bud.
     

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