Alright guys, a little dilemma hit!

[graphiks ink]

I put 2 9lb butts on last night at midnight and the auger jammed about 5this morning so the heat dropped and the internal temp is now sitting at close to 100 still, if they are reheated to 190 would they still be ok to eat??

 

[mdboatbum]

Maybe. But maybe not. Assuming they got over 135˚ just before the auger jammed they MIGHT be ok. If they didn't, then they've been in the temperature danger zone for 10 hours. Even if they did, they've been in the danger zone for at least 9 of the past 10 hours. I don't think I'd want to take that risk.

Best bet is to chuck them and serve your guests something that you're sure is safe.

 

[graphiks ink]

They've in the zone for about 5 hours is my guess maybe less and I am almost positive they hit 135 in 6 hours at 220. What do you think.

 

[graphiks ink]

Even with out any pelletes the temp was still about a 100 in the pit.

 

[chef jimmyj]

BIG Question...Did you Inject anything, punch holes full of Garlic or was it Boned, Rolled and Tied??? If the answer is NO then the Surface of the meat would be sterile and nothing else matters. Finish the cook and enjoy. If yes to any of the above or if the pork was, " Factory Enhanced with a X% Solution ", then it is too risky...Order Pizza...JJ

 

[graphiks ink]

It was rubbed and tied, no injectios skin breaking and the skin is tight and golden brown right now. They came from whole foods so I doubt they were injected and the butcher pulled them out of the cooler

 

[boykjo]

I agree with Jimmy.... Finish it and enjoy

 

[graphiks ink]

Now that I have the jam out and trager on medium the meat hit 100 again in about 15 mins no prob and is rising pretty good. Also there was a decent amout of drippings in the cup and on the plate. I just don't wanna make the family sick ya know!

 

[chef jimmyj]

Based on your answer...I don't see any reason not to finish the cook and eat the Pork...JJ

 

[graphiks ink]

Alright that's what I was looking for! Thanks guys and will a pic in a little bit of them

 

[themule69]

I think you are good to go. If we do not hear from you tomarrow. we will all know not to eat it next time.

Happy smoken.

David

 

[graphiks ink]

image.jpg

• graphiks ink
• Jun 16, 2013

Temp is now back to 108 in about 20 mins

 

[graphiks ink]

I think you are good to go. If we do not hear from you tomarrow. we will all know not to eat it next time.
Happy smoken.
David

Haha thanks, if you look at the pic you will see how much color they have and think they wil be fine. You know buys don't get that much color in 15 minutes and temp is at 115

 

[graphiks ink]

Never had a butt reset this fast, I hope it doesn't dry out! I usually pull at 185 wrap and pack until 200-210 think maybe I should pull it earlier! It's already back up 130 in less than a hour. Any advice from the pros out there? It's now at almost 140

 

[chef jimmyj]

Let it ride...They can rise fast to 160*F then sit there for hours. If the smoker is at temp and holding, go get a cold one and relax. Remember, if you are done Early it will hold wrapped in the cooler for 4-5 hours. But you start second guessing your plan and lower the smoker temp and you will have hungry people staring you down at 9PM tonight wondering, " when is it going to be done!?!? "...JJ

 

[graphiks ink]

Let it ride...They can rise fast to 160*F then sit there for hours. If the smoker is at temp and holding, go get a cold one and relax. Remember, if you are done Early it will hold wrapped in the cooler for 4-5 hours. But you start second guessing your plan and lower the smoker temp and you will have hungry people staring you down at 9PM tonight wondering, " when is it going to be done!?!? "...JJ

It's holding steady at 260-265 and I just douced it in apple juice and kraken black run!

 

[graphiks ink]

image.jpg

• graphiks ink
• Jun 16, 2013

Coming right along at 160 and looking good! Love that Krakken Rum with apple juice!

 

[themule69]

Looks great.

David

 

[graphiks ink]

Seems to have hit its stall at 172..... Asking as its ready by 5 I am ok! [emoji]128535[/emoji]

 

[chef jimmyj]

You should be done with time to spare...JJ