- May 24, 2024
- 5
- 12
Hey there,
Brand new here. Just read through all of the threads about smokers dying and people like me desperately hoping they could still eat tonight. Found some very useful info that included ‘ all surface bacteria dies after 30-60 or less @ 225 ‘ . I’m close here so looking for a little reassurance.
Full packer, seasoned with a very salty home made rub. Running late so trimmed, rubbed, sat for 15-30 on counter and onto the smoker. Jabbed it once and didn’t like the placement so jabbed it again and left the stat in.
Was on the Traeger @ 210 - 225 for about 90 - 120 min. I fell asleep, lightning struck and tripped the breaker.
Internal temp reached 125 after about 120 min, fell from 125 to 81 over 4 hours. Woke up about an hour ago turned up the traeger to 275 now internal back at 95 after an hour at at 275 and heading up.
I’m assuming this rule of ‘ all surface bacteria dies after 30-60 or less @ 225 ‘ applies to me. It I’m feeding a few guests and looking for confirmation.
Thanks in advance !
Brand new here. Just read through all of the threads about smokers dying and people like me desperately hoping they could still eat tonight. Found some very useful info that included ‘ all surface bacteria dies after 30-60 or less @ 225 ‘ . I’m close here so looking for a little reassurance.
Full packer, seasoned with a very salty home made rub. Running late so trimmed, rubbed, sat for 15-30 on counter and onto the smoker. Jabbed it once and didn’t like the placement so jabbed it again and left the stat in.
Was on the Traeger @ 210 - 225 for about 90 - 120 min. I fell asleep, lightning struck and tripped the breaker.
Internal temp reached 125 after about 120 min, fell from 125 to 81 over 4 hours. Woke up about an hour ago turned up the traeger to 275 now internal back at 95 after an hour at at 275 and heading up.
I’m assuming this rule of ‘ all surface bacteria dies after 30-60 or less @ 225 ‘ applies to me. It I’m feeding a few guests and looking for confirmation.
Thanks in advance !