Are my Butts Done For?

[wobble]

Hey All. I'm on a bit of a quandary today.

Short Version:
- messed up my smoke last night.
- smoker may have never fully gotten up to temp
- Never probed until this morning.
- 2 bone-in butts (5lb and 6lb) are only at 155 after 8 hrs.
- should I toss them out?


I put on 2 butts last night at around 11 as my smoker smoker was getting up to temp and didn't notice one of my vents was closed, ultimately causing it to run extra low temp (not sure what it was but it was low) and smolder. I suspect it was running about 190.

Meat seemed to be cooking, just not like it normally would with my normal smoke and temp control. As of this morning at 7 (8hrs) they're at 155.

This is not a mission critical smoke, and I have no issue tossing them (other than feeling bad and hating waste), but would rather not. But definitely don't want to mess with safety.

 

[tropics]

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

Read That
Richie

 

[thirdeye]

The posts or emails I hate to see are the "Help, my fire went out" posts. But in your case you are fine because even though you were cooking at a true lo-n-slo barbecue temp.... the surface got hot enough to kill any baddies.

 

[wobble]

Yeah I'm thinking it's probably fine. Though I don't like relying on my own guesses as far as temperature is concerned. I just know the smoker was good and hot this morning, just not up to normal temp.

I'm frustrated because I've been getting lazy about putting my probe in the smoker lately during over-nighters, as my Weber has been idiot proof for the most part, but this was the reminder I need I think.

 

[chef jimmyj]

These guys gave solid advice. Being intact solid muscle, the interior is sterile. Once the surface bacteria are killed you have wiggle room if something goes wrong with your smoker. This is the reason I Never Inject any meat that I can't babysit...JJ

 

[DRKsmoking]

This is the reason I Never Inject any meat that I can't babysit...JJ

Great advice

Thank you JJ

David