Need a little help...
I put my Boston Butt on the Traeger last night at 11pm and put it on the "smoke" setting. My plan was to wake up and 3 to check the internal temp and wrap it in foil if I was at 165f. I slept through my alarm and woke up at 5:30 instead. When I checked it the Traeger temp was showing at only 115f for some reason and the internal temp of the Butt was 135f. That's 6 and a half hours with a low internal temp of a pork butt. I am a huge freak when it comes to food poisoning. I don't feel like getting all of my thanksgiving guests that will be here in 6 hours food poisoning. Is my butt still edible as long as I get it up to 195-200f or did I let it sit at a low temp for too long and ruin it?
Thanks for your help.
I put my Boston Butt on the Traeger last night at 11pm and put it on the "smoke" setting. My plan was to wake up and 3 to check the internal temp and wrap it in foil if I was at 165f. I slept through my alarm and woke up at 5:30 instead. When I checked it the Traeger temp was showing at only 115f for some reason and the internal temp of the Butt was 135f. That's 6 and a half hours with a low internal temp of a pork butt. I am a huge freak when it comes to food poisoning. I don't feel like getting all of my thanksgiving guests that will be here in 6 hours food poisoning. Is my butt still edible as long as I get it up to 195-200f or did I let it sit at a low temp for too long and ruin it?
Thanks for your help.
