Food Safety Question

[deannc]

Ok, being the over concerned person that I am and still an obvious newbie...I just spent 20 1/2 hours nursing a couple 9 pound butts.  They never did reach 200* (188*).  They hit the 140* mark just over 3 hours into the smoke.  I didn't foil until I decided to go ahead and pull them.  Spritzed with a cider/vinegar mix in the gasser with pretty constant temps between 225* and 235*.  

For the probes, I'm pretty confident they were spot on because I restuck them and also stuck a couple of spares I had that were accurate before I stuck them and all were within a couple degrees.  I've done probably a dozen butts to this point and I did do two at a time a few weeks ago with no issues.

I guess my question is, could it be the meat? Is it safe for consumption?

 

[bbally]

Yes it is safe.

You hit a stall.  Best to stab around with a large metal fork and break up the water hysterious.  But you made i through in the right temperature for it to be safe to eat or reheat.

 

[deannc]

bally, thanks for the reply and apologize for the panic moment.  I'm working on that part of it all. lol  It shredded and pulled apart nicely and tasted great.  

 

[chefrob]

  It shredded and pulled apart nicely and tasted great.  

it better have...............that's a long time to wait it out.      

..........for staying with it!
 

 

[nwdave]

I just spent 20 1/2 hours nursing a couple 9 pound butts.

 20 and 1/2 hours????  Man, you got more patience than I do.  Maybe that's why I'm playing in the beef arena for now.  Now, where was that Stufz or something link?  I know it won't beat me home

.

 

[Bearcarver]

Dean,

You got through the danger zone in great time, but maybe you should have gone to 30 hours.

I think there's an empty page in the Guinness Book for "longest time smoking a pork butt".

Probably fit right next to this one:

http://community.guinnessworldrecords.com/_Largest-serving-of-roast-pork/photo/8159514/7691.html

Through the danger zone in plenty of time & it tasted great. That's what counts.

Bear

 

[deannc]

NWDave - LOL, I've been trying to do a butt without foil and talk about a stall?? LOL  Every time I've foiled at 165* I get great finishing results as far as time.  

Bear - LOL I probably could have gone to 30 hours! LMAO  Had I only known I could have set a record and still had some great tasting chow.  Yeah, the last 3 I've done have climbed right through 140* in well under 4 hours...it's been get past 160*--162* and then again at 170* and 180*, well you get the picture! haha