- Sep 21, 2021
- 11
- 12
Hi guys, first-time/long-time here. Got a food safety question concerning a drop and stall in my pork butt.
I put my (4.5 bone-in lb) pork butt in the smoker (Cookshack SM-009 electric) at 1230 PM last night and I cooked it at 250° since then. It reached 160° IT at 830PM. When I went to go take it out and wrap, it had then dropped down to 120° at 1230PM. It's currently at 189°, 21 hours in and is super jiggly, not dry as hell (which a probe malfunction would result in).
Am I playing with the danger zone on my cooktime and temp though? I got it over 160 earlier, but I'm concerned about that stall and precipitous drop.
Thanks!
I put my (4.5 bone-in lb) pork butt in the smoker (Cookshack SM-009 electric) at 1230 PM last night and I cooked it at 250° since then. It reached 160° IT at 830PM. When I went to go take it out and wrap, it had then dropped down to 120° at 1230PM. It's currently at 189°, 21 hours in and is super jiggly, not dry as hell (which a probe malfunction would result in).
Am I playing with the danger zone on my cooktime and temp though? I got it over 160 earlier, but I'm concerned about that stall and precipitous drop.
Thanks!
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