Damn.... Do Y'all Think They're Safe?

[chilerelleno]

I put six 10lb Butts in the smoker at 10pm.
They were ice cold after sitting in their cryobags covered in ice in my cooler for 15 hours before being rubbed.

I ran my RT on LO 180° for 1.5 hours to get max smoke, and then went to 225° for the night.

0630am
Using my Javelin the average IT is only 150°-160°.

That was a lot of meat and bone mass inside a small area.
So I can see it taking awhile to rise in temp.
But I'm still uncomfortable with 150°-160° after eight hours.

Do Y'all Think They're Safe?

 

[chopsaw]

I would say you're fine , but I would kick the heat up ( if you haven't already ) . I saw the other thread , and heat transfer and air flow popped into my head . Keep it going in the right direction .
Remember the inside is sterile .

 

[SmokinAl]

I did a butt overnight at 180 degrees, it was only 160 after 12 hours. Let it ride for another 12 hours at 180 on the R/T. It made it all the way to 203 at 180 CC temp, go figure. IMHO they are totally safe to eat.
Al

 

[chilerelleno]

Turned and rotated all of them.
Kicked the temp up to 250°.

 

[chilerelleno]

Grabbed my Thermapen and got different temps from the turned undersides.
964°/6=160° Average IT

 

[DRKsmoking]

Sorry to say John , I think you should finish to temp, but do not trust them. Send to address below.

LOL

David

 

[chilerelleno]

Yeah, I know they're good.
But that one part of my brain is persistently seeking confirmation and reassurance.
Particularly since most of these are paid for by others.
I'd hate for someone to get sick, and I be responsible.

 

[chopsaw]

Yup . When other people are involved it changes the whole mindset . That's what keeps you honest though .

 

[chilerelleno]

Thanks guys!

 

[Buckeye1]

I wonder if they were still partially frozen. Air flow comes to mind also. Hindsight is always 20/20 but maybe 4 one day and 4 the next. All that cold meat in their may have kept pit temp cooler.

 

[chilerelleno]

I wonder if they were still partially frozen. Air flow comes to mind also. Hindsight is always 20/20 but maybe 4 one day and 4 the next. All that cold meat in their may have kept pit temp cooler.

No, they were thawed through, but were 'ice cold'.

Yes, all that cold mass of meat and bone can keep air temp down in the cooking chamber.

Depending on air temp probe placement there can be significant differences across the chamber.
Even in normal use most smokers have hotter and cooler areas.

Airflow is why I made sure I had at least a fingers width between the butts.

 

[gmc2003]

Considered whole and intact slabs of pork. Your more than safe unless you made a pin cushion out of them with injecting.

Carry on my wayward son

Chris

 

[Buckeye1]

No, they were thawed through, but were 'ice cold'.

Yes, all that cold mass of meat and bone can keep air temp down in the cooking chamber.

Depending on air temp probe placement there can be significant differences across the chamber.
Even in normal use most smokers have hotter and cooler areas.

Airflow is why I made sure I had at least a fingers width between the butts.

 

[Buckeye1]

Makes a lot of sense.

 

[kevinwi]

There are very few things I cook that low....
If I'm smoking salmon, I smoke very low....;
Butts and Brisket...250°- 275° all day baby.
Chicken 275°-300°
Prime Rib roast 450°-350°

 

[dougrkyle]

Considered whole and intact slabs of pork. Your more than safe unless you made a pin cushion out of them with injecting.

Carry on my wayward son

Chris

GMC2003, Hit it on the head... AS Long as there Whole and Intact you can run by the rule of 40 to140 in 4 hours (4,4,4 rule) and that would be first 1/2-3/4 inch of meat. IF you had poked it with an injector then this rule becomes VOID...(for the 1/2-3/4 in part) On a side note and 20/20 vision letting them rest in cryo pack outside of cooler would have been helpful (if you had the option) Once you take the cryo pack off its GAME ON for bacteria.....

 

[indaswamp]

Airflow is why I made sure I had at least a fingers width between the butts.

I like to shoot for about an inch and a half between the butts.....unless you got fat finger! LOL!

 

[HalfSmoked]

Sounds like your find from the college, so I agree go with it.
Like the point chop made and it is so true.

Warren

 

[Winterrider]

Good info for others doing large quantities. I think the cold mass of all that meat was the culprit.

 

[chopsaw]

I think the cold mass of all that meat was the culprit.

A lot of evap cooling . Probably did pretty good getting to 150 ish at 225 .