It did it again… smoker failed mid session. Throw in oven or throw in trash? (Internal 110°)

[bbk357]

9.5 Ib pork butt rubbed and put on the Traeger at 1:30 am with temp set to 225°- but Traeger reading about 218°. Was fine with low and slow since dinner at 6:30pm.

Mid 20° last night and light snow. Got up at 8:30am to check - so it's been on for about 7hr.

Traeger reading error, 42° in the smoker (27° outside currently). Pork butt is warm to touch-not hot. Internal is 110°.

I've thrown pork out for similar situation in the past, but this one was still gettin up to temp and I expected it to be about 140-150°, so I don't think the Traeger was off for long.

I wrapped it and put in oven at 225°.

What are your thoughts? Is it safe to eat? Having a family over to watch football tonight. My biggest fear is getting people sick.

At this point I’m also going to be looking for a new smoker. I’ve had multiple
Issues with this one, it’s about 5 years old. Not sure if I should buy a new computer for it or just try another brand.

Thanks!

 

[schlotz]

7 hours and only 110º, nope from my perspective. I've read so many issues regarding Traeger. IMO be done with it and get a smoker with a good reputation. I'd suggest looking at Rec Teq. Many use them here and I've yet to read a negative report on them.

Now regardless of the smoker used, overnight smoking should only be done with a reporting thermometer that can wake you if the grate temp drops. There's more: make sure it can wake you, your phone is not on do not disturb, along with the thermometer and phone are fully charged. Without this, one is playing Russian Roulette and it sounds like you unfortunately found out the hard way. There have been way to many here that have experienced a smoker dying sometime in the night and sad to say, have lost what they were smoking when it could have been prevented.

 

[BigW.]

You can decide what to do with the pork. There is a food safety forum with similar stories. Here's a great one...RIP Chef JJ

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

 

[hondabbq]

Jimmy J still helping those that need it. Another notch in his halo.

 

[bbk357]

Thanks guys, I appreciate it.

When something similar happened 5 years ago Jimmy messaged me and helped me out. He was very nice and kind to even beginners. I really appreciate everyone on this board.

While scientifically and technically it may be ok, I’m going to toss it. I have a family coming over with 4 young kids, my biggest fear is making anyone sick.

Looks like smash burgers on the griddle and hot dogs for dinner.

 

[SmokinEdge]

The meat should be just fine. My advice is to STOP running a pellet cooker overnight at 225. Many different brands but especially Treagar, have issues with long cooks at 225. There is nothing “magical “ about 225 other than many pellet grills fail there. Kick up your cook temp to around 275, I bet you it will run better there and the machine shouldn’t fail.

 

[sandyut]

Traeger. IMO be done with it and get a smoker with a good reputation. I'd suggest looking at Rec Teq. Many use them here and I've yet to read a negative report on them.

This was my thought exactly as I read about the sitch. I have had my rec teq over 10 years and work like new every time.

For future butt cooks. Run what ever you got at 275 start early, it will be done for supper. Overnight cooks are asking for trouble. IMO. I stopped doing them after the need disappeared by running the cook hotter. Outcome is the same.

 

[Rafter H BBQ]

The meat should be just fine. My advice is to STOP running a pellet cooker overnight at 225. Many different brands but especially Treagar, have issues with long cooks at 225. There is nothing “magical “ about 225 other than many pellet grills fail there. Kick up your cook temp to around 275, I bet you it will run better there and the machine shouldn’t fail.

Great info here! I will just add to invest in a good and reliable low/high temp sensor therm monitor. The cost is very low when compared to losing your food and/or even your pit.

 

[sandyut]

The meat should be just fine. My advice is to STOP running a pellet cooker overnight at 225. Many different brands but especially Treagar, have issues with long cooks at 225. There is nothing “magical “ about 225 other than many pellet grills fail there. Kick up your cook temp to around 275, I bet you it will run better there and the machine shouldn’t fail.

Best advice you can get here! Low and slow is just slow and painful.

 

[mneeley490]

Our website host, Jeff, turned me on to smoking butts at 300°. Takes about 4-5 hours that way, and no noticeable difference in texture or flavor.

 

[bbk357]

Our website host, Jeff, turned me on to smoking butts at 300°. Takes about 4-5 hours that way, and no noticeable difference in texture or flavor.

300° for 5 hr? And it still pulls apart? Wow…
Is wrapping involved?

 

[mneeley490]

Yes, you wrap and let rest like normal.

 

[bbk357]

Yes, you wrap and let rest like normal.

At 160°?

I usually smoke naked the whole way and don’t wrap at all.. but I want to try this as soon as I can get my smoker running again. I’d love to put a butt on in the morning and not at night. Ive been doing the late night thing since I started smoking .

Thanks

 

[sandyut]

At 160°?

I usually smoke naked the whole way and don’t wrap at all.. but I want to try this as soon as I can get my smoker running again. I’d love to put a butt on in the morning and not at night. Ive been doing the late night thing since I started smoking .

Thanks

I run mine at 275 and do not wrap. they are juicy and tender. Its preference IMO, not a requirement.

 

[bbk357]

I run mine at 275 and do not wrap. they are juicy and tender. Its preference IMO, not a requirement.

About how many hours per pound when running 275? I’m used to about 90min per pound. So I start late night, take off around1-2pm and wrap to rest.

 

[mneeley490]

At 160°?

I usually smoke naked the whole way and don’t wrap at all.. but I want to try this as soon as I can get my smoker running again. I’d love to put a butt on in the morning and not at night. Ive been doing the late night thing since I started smoking .

Thanks

No, I don't wrap butts during the smoke. I meant you wrap in foil and rest on towels in a cooler for a few hours afterward.

About how many hours per pound when running 275? I’m used to about 90min per pound. So I start late night, take off around1-2pm and wrap to rest.

Never go by time. You can guesstimate, but always go by internal temperature (200°-205° or so) and how soft it feels when probed. Every piece of meat is different.