Beef temps

[nicktursi]

I know this has been asked before but I'm having a hard time figuring out a solid answer. Maybe lack of sleep has fried my brain today.

I am doing a 10 lb chuck. A few hours in and my flame went out when I had to run into work. Internal temp is 101. Grill temp has been under 140 for less than 1 hr. Is this still salvageable?

I know under 140 is danger zone but less than an hour with ambient below 140 seems like a very short amount of time. Any advice?

 

[SmokinAl]

The 140 figure refers to the internal meat temp, not the smoker temp.

How long was the chuck in the smoker & what temp did you have the smoker set at?

Did you inject the chuck before smoking it?

If you had the smoker set to 225 or above & you didn't inject the chuck, you should be fine.

Al

 

[nicktursi]

It was set for 225 but I am using a flameboss for the first time and it's fluctuating a lot.
I did not inject it. The lowest the pit temp dropped to was 134 as I was getting home to fix it.
I thought the 140 was surface temp as well?

 

[nicktursi]

Oh and it had been in the smoker for around 4-5 hours