pork butt stall

[smoking b]

I usually stall at 165. Did you let the butt get to room temp before it went in? Wait should you let it get to room temp before it goes in? I usually have an internal temp of 40 when I start.

According to food safety guidelines - No you shouldn't. Mine go from the fridge to the smoker within a couple minutes.

 

[dls1]

 
According to food safety guidelines - No you shouldn't. Mine go from the fridge to the smoker within a couple minutes.

Smoking B - Could you be a little more specific about the "food safety guidelines" you're referring with reference to bringing meat to room temperature. I often do as you do and move the meat directly from the refrigerator to the smoker. However, there are times I let me rest on the counter for awhile rising to and resting at room temperature.

I'm not an expert but from what I've read there seems to be a consensus opinion that meat should be fine at room temperature for up to 2 hours (1 hour when ambient temps are 90F+). From your comment it seems to me that the guidelines your referencing would call for a drastically reduced time at room temperature.

Thanks

 

[pyrate]

Time my stalls for overnight so I usually sleep through it


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[smoker jb]

Time my stalls for overnight so I usually sleep through it


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Exactly!! I do 6-8lb shoulders and put them in at 2100. at 90 to 120 minutes a pound...stall all you want, you will come to temp by the time I wake up, have coffee and a shower, 210*, foil and towel until I feel like it. Now...I've only done 6, so the jury is still out...but no complaints so far.