Flame went out. Need advice.

[SquattingHen]

Sorry, another one of these, but I am trying to understand.

Started pork shoulder yesterday at about 4:30 pm on the WSM. Because I didn’t trust the charcoal overnight, I moved it to my camp chef at 11:30 pm. It did hit 165, when I checked it at 2:30 am, but the flame went out (first time) right after I checked it, and at 6 am, the internal temp got down to 105.

Flame must had went out right after I checked on it according to my graph.

It was above 140 for 7 hours.

This is bone in and I did have two probes in it. Probes did go in when I first put it on the smoker, so they were on first thing. I did not inject, but did have the probes.

Since it was over 140 for hours, and even over 165 for maybe an hour can I just keep cooking it to 200? Temps overnight were in the 50’s.


My concern is it did start dropping about 2:30 am from 169 to 105 before I got it back up and running at 6:30 am. It will probably drop a few more degrees too before it starts climbing.

I don’t wrap either and don’t plan too. Learned now to ensure my probe app is not on the do not disturb list.

Thank you.

 

[JckDanls 07]

Carry on... It's all good

 

[normanaj]

Learned now to ensure my probe app is not on the do not disturb list.

That's a key takeaway from this.

 

[SquattingHen]

So does the 140 rule really only apply when starting the cook? So once it hits 140 for x amount of time, you should be good if something like this happens?
My concern was that it dropped below 140 for what will probably be 4-5 hours.

 

[gmc2003]

Here's a couple of good threads to read. Especially if your doing overnighters.

My Smoker Died! Is my Meat Safe?

My Smoker is fine but if I had a Dollar for everytime i answered this type of post. I'd be smoking on a $20,000 Kalamazoo! Bottom line...If the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 to 60 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the...

www.smokingmeatforums.com

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

BTW as others have stated your safe to continue. The shoulder your cooking would be considered intact. Meanies that were on the outside of the shoulder have been eliminated and interior is sterile.

Chris

 

[SquattingHen]

Here's a couple of good threads to read. Especially if your doing overnighters.

My Smoker Died! Is my Meat Safe?

My Smoker is fine but if I had a Dollar for everytime i answered this type of post. I'd be smoking on a $20,000 Kalamazoo! Bottom line...If the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 to 60 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the...

www.smokingmeatforums.com

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

BTW as others have stated your safe to continue. The shoulder your cooking would be considered intact. Meanies that were on the outside of the shoulder have been eliminated and interior is sterile.

Chris

Excellent links and knowledge. Thank you.

Internal is climbing back up (135 now), but this cook will now be longer than expected. More beer for me I guess.

 

[chopsaw]

So does the 140 rule really only apply when starting the cook ?

When the meat hits 41 degrees , the 4 hour clock starts ticking . That said , it's a guideline , and good for you to show concern . Remember , the inside of whole muscle meat is sterile , and the surface gets past 140 in a hurry , depending on cooking temps . I personally don't worry about temp probes or injecting causing an issue . Salting the surface before inserting probes helps fight against any " bad " stuff , which in my opinion is not likely if you clean your equipment . I'm assuming you do .
Post it up when it's done .

 

[jcam222]

Here's a couple of good threads to read. Especially if your doing overnighters.

My Smoker Died! Is my Meat Safe?

My Smoker is fine but if I had a Dollar for everytime i answered this type of post. I'd be smoking on a $20,000 Kalamazoo! Bottom line...If the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 to 60 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the...

www.smokingmeatforums.com

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

BTW as others have stated your safe to continue. The shoulder your cooking would be considered intact. Meanies that were on the outside of the shoulder have been eliminated and interior is sterile.

Chris

These should be stickies at the very top of the forum

 

[gmc2003]

These should be stickies at the very top of the forum

They are pinned in the Safety forum, but the Safety forum is buried. Personally I'd like to see the safety forum listed as #1.

Chris