Help!

[Mjvhusker]

i normally smoke my pork butt at 225 for about 10 hrs or so until internal meat temp is 190.

Last night I must have left the door ajar on the smoker and now worried about the meat. The temp of the smoker stayed about 200. When I went to bed at 1:00am the meat temp was about 110. Checked at 7:30 and the meat temp was 145. I secured the door and raised the heat, it was 155 within an hour. I do not know when it hit 140. Is the meat still good.

 

[JC in GB]

I would say that you are teetering on the range of unsafe. Recommended safe temp is 140 degrees after 4 hours. It would seem you hit 140 after 5 hours or greater.

It is likely still good but with meat and egg products, when in doubt, toss it out. Not worth getting sick over. IMHO

 

[Mjvhusker]

Thank you very much for your quick response. It is greatly appreciated. I guess everyone will have sloppy joes instead of pulled pork... ha ha.

 

[S-met]

RDWHAHB, I would not hesitate to eat that meat. Smoker Temp was 200° not in the danger zone. Your IT has a slow rise because of the low temp, but its not any different than any other cook you do. Just takes longer till it finishes.

 

[Mjvhusker]

RDWHAHB, I would not hesitate to eat that meat. Smoker Temp was 200° not in the danger zone. Your IT has a slow rise because of the low temp, but its not any different than any other cook you do. Just takes longer till it finishes.

Thanks for the response!

 

[SecondHandSmoker]

Unless you injected the pork butt, it will be safe to eat.

Here is why:

Pork butt is considerd a whole muscle cut. The inside is sterile.
Thus, we are only concerned about bacteria on the surface of the meat and not the interior unless the pork butt was injected with stock, juice, etc, etc.
The surface of the pork butt reached well over 140 degrees in 4 hours which destroyed any surface bacteria.
Your smoker maintained 200 degrees or so while the door was ajar, so heat was still being applied to the pork butt during this time and cooking was still occurring.
Once the surface hit 140 degrees, it really doesn't matter how long it takes for the interior of the meat to reach the desired internal temperature.
Since you are cooking to an IT of 190 degrees, this will also destroy bacteria.

Now, had the smoker shutdown and stopped producing heat, that would be different.

 

[JC in GB]

I hadn't considered whether it was injected or not. Yes, that will make a difference. I would still be a bit wary... That's me though...

 

[SecondHandSmoker]

I hadn't considered whether it was injected or not. Yes, that will make a difference. I would still be a bit wary... That's me though...

I know what you mean but think along the lines of Sous Vide!

 

[Mjvhusker]

Unless you injected the pork butt, it will be safe to eat.

Here is why:

Pork butt is considerd a whole muscle cut. The inside is sterile.
Thus, we are only concerned about bacteria on the surface of the meat and not the interior unless the pork butt was injected with stock, juice, etc, etc.
The surface of the pork butt reached well over 140 degrees in 4 hours which destroyed any surface bacteria.
Your smoker maintained 200 degrees or so while the door was ajar, so heat was still being applied to the pork butt during this time and cooking was still occurring.
Once the surface hit 140 degrees, it really doesn't matter how long it takes for the interior of the meat to reach the desired internal temperature.
Since you are cooking to an IT of 190 degrees, this will also destroy bacteria.

Now, had the smoker shutdown and stopped producing heat, that would be different.

Not

Unless you injected the pork butt, it will be safe to eat.

Here is why:

Pork butt is considerd a whole muscle cut. The inside is sterile.
Thus, we are only concerned about bacteria on the surface of the meat and not the interior unless the pork butt was injected with stock, juice, etc, etc.
The surface of the pork butt reached well over 140 degrees in 4 hours which destroyed any surface bacteria.
Your smoker maintained 200 degrees or so while the door was ajar, so heat was still being applied to the pork butt during this time and cooking was still occurring.
Once the surface hit 140 degrees, it really doesn't matter how long it takes for the interior of the meat to reach the desired internal temperature.
Since you are cooking to an IT of 190 degrees, this will also destroy bacteria.

Now, had the smoker shutdown and stopped producing heat, that would be different.

the meat was not injected. Thanks for the the response. I feel better.

 

[SecondHandSmoker]

M Mjvhusker

Are you using a probe set up that allows you to monitor your smoker's grate temperature too?
If you aren't, then it is highly recommended to get one that also allows you to do that plus program high and low temperature alarms.

This is a must have for overnight unattended smokes.

 

[SecondHandSmoker]

the meat was not injected. Thanks for the the response. I feel better.

You're welcome.

 

[Mjvhusker]

M Mjvhusker

Are you using a probe set up that allows you to monitor your smoker's grate temperature too?
If you aren't, then it is highly recommended to get one that also allows you to do that plus program high and low temperature alarms.

This is a must have for overnight unattended smokes.

I will have to get one for the next time. Thanks!

 

[S-met]

Inkbirdbbq que opportunity to plug new wireless Bluetooth thermometer. Maybe a courtesy coupon for M Mjvhusker . I've been satisfied with the ibt-6x.
I can easily set 2 probes at 2 grill points and still have up to 4 more probes for meat temp and monitor temps from the comfort of my bed. App lets me set low and high alerts for each individual probe.

 

[Mjvhusker]

Inkbirdbbq que opportunity to plug new wireless Bluetooth thermometer. Maybe a courtesy coupon for M Mjvhusker . I've been satisfied with the ibt-6x.
I can easily set 2 probes at 2 grill points and still have up to 4 more probes for meat temp and monitor temps from the comfort of my bed. App lets me set low and high alerts for each individual probe.

Need to look into this.

 

[Inkbirdbbq]

i normally smoke my pork butt at 225 for about 10 hrs or so until internal meat temp is 190.

Last night I must have left the door ajar on the smoker and now worried about the meat. The temp of the smoker stayed about 200. When I went to bed at 1:00am the meat temp was about 110. Checked at 7:30 and the meat temp was 145. I secured the door and raised the heat, it was 155 within an hour. I do not know when it hit 140. Is the meat still good.

Hi friend.
Thanks for contacting us!
Please don’t worry.
Please tell me which model you own and are you using this unit for the first time?
Thank you!
Miya.

 

[Inkbirdbbq]

Inkbirdbbq que opportunity to plug new wireless Bluetooth thermometer. Maybe a courtesy coupon for M Mjvhusker . I've been satisfied with the ibt-6x.
I can easily set 2 probes at 2 grill points and still have up to 4 more probes for meat temp and monitor temps from the comfort of my bed. App lets me set low and high alerts for each individual probe.

Dear friend.
We are willing to do this. Thanks for your suggestion and thanks for your supporting our Inkbird!
IBT-6XS is a great unit(150feet Bluetooth range, rechargeable battery, magnet) I’ll attached the link in case you guys need it.
Here is 10% page coupon for my friends.
Have a nice day!
Miya.

 

[Inkbirdbbq]

Unless you injected the pork butt, it will be safe to eat.

Here is why:

Pork butt is considerd a whole muscle cut. The inside is sterile.
Thus, we are only concerned about bacteria on the surface of the meat and not the interior unless the pork butt was injected with stock, juice, etc, etc.
The surface of the pork butt reached well over 140 degrees in 4 hours which destroyed any surface bacteria.
Your smoker maintained 200 degrees or so while the door was ajar, so heat was still being applied to the pork butt during this time and cooking was still occurring.
Once the surface hit 140 degrees, it really doesn't matter how long it takes for the interior of the meat to reach the desired internal temperature.
Since you are cooking to an IT of 190 degrees, this will also destroy bacteria.

Now, had the smoker shutdown and stopped producing heat, that would be different.

Dear friend.
Thx for you response!

 

[SecondHandSmoker]

M Mjvhusker

I can with high confidence recommend Inkbird thermometers.
I use the IRF-4S which the 4 probe RF version. It has a better range than the BT version.
However, I do believe all the BT therms have smartphone apps...pretty cool!
Whichever version you decide on, you'll be happy with it.

 

[S-met]

Screenshot from my smoke today with Inkbird app. I have my alerts set to 195 for my meat. Temp range alerts at grill surface 265-290.

Pings my phone if grill surface is outside of range and when my meat reaches temp. I'm kegging a cider and brewing a witbier. Nice to multitask.

Also drinking a homebrew trappist ale similar to Chimmay blue.

 

[Dunstablegrizzly]

M Mjvhusker

Are you using a probe set up that allows you to monitor your smoker's grate temperature too?
If you aren't, then it is highly recommended to get one that also allows you to do that plus program high and low temperature alarms.

This is a must have for overnight unattended smokes.

Do you have a particular model? Interested in purchasing one. I did a few overnight Burns and have been lucky but I wouldn't mind having peace of mind!