Let meat rest before smoking?

[mikey]

the reason is to that you're not dropping a great big chunk of 34 degrees into your smoker and bringing internal temperatures down. this plus the cold surface of the meat tends to increase the risk of condensation resulting in creosote, not to mention adds quite a bit of time to your overall smoke.

Doesn't this statement contradict about folks who soak their chips or chunks and those who use water pans? Before those chips or chunks dry out, they're going to steam creating condensation. Just curious.

 

[scmelik]

really?

is this a personal observation or a proven one? I really don't have a clue and am asking a serious question.

 

[pineywoods]

Fact heres the link

http://www.smokingmeatforums.com/for...ght=Smoke+Ring

 

[pineywoods]

Here is a link I think some of you should read if you want to leave the meat sit on the counter till it gets to room temp

http://www.smokingmeatforums.com/for...ad.php?t=72852

You can also look at the USDA website for more info basically if you inject or puncture the meat by placing a thermometer probe into it then you need to get the meat from 40 degrees to 140 degrees in less than 4 hours.

 

[jaxgatorz]

good info Jerry

 

[scottlindner]

Wouldn't that increase the danger zone concern? The ticker doesn't start when you put the meat in the smoker, it starts when you pull the meat out of the refrigerator and since room temp is much lower than smoker temp, you are increasing the time you are in the danger zone, not decreasing it.

I talked to two smoker's at work about this yesterday. There are only two things we came up with based on the discussion points in this thread:
1. drying out the exterior of the meat
2. there is some chemistry that exists regarding quality smoke production, absorption, smoke ring, and flavor uptake based on the temperature of the meat and temperature inside the smoker.

I agree with 1, but I haven't ever had meat I would call dry.

As for the second item, I don't have a clue. I believe it is possible there is something there but I know nothing of the science of smoking.

Cheers,
Scott

 

[ddave]

The ticker starts whenever the temp of the meat exceeded 40°. That could have been at the grocery store, in your cart, on the way home, etc. All of these times can count against the 4 hour limit if the temp is high enough. Hopefully it was handled properly before it got to the display case. Since you don't know the entire history of the meat (unless you butchered it and processed it yourself) I think it would be best not to push it by letting it sit at room temp for an extended period of time.

Well, if the topic of food safety did not come up in your discussion at work, I can only say that I wish them luck.

Dave

 

[scottlindner]

I don't understand this.

 

[bman62526]

I have cooked forf myself, family, friends, etc...for 20 years. NEVER have I given a moments thought to this 4 hour 140° business. If you cook at the proper temps, and the food is prepared right - you'll always hit your 140 in that 4 hour time! Huge chunk of meat? Then don't let it rest TOO long on the counter, but other than that - I don't waste any time thinking about the 140 in 4 deal...

That said, it IS true that if you put the meat on a little bit cold, you do get a better smoke ring...it is also true that if the meat is REALLY cold, you aren't doing yourself any favors when it comes to getting the internals up to temp, without drying out the outside layers of meat. So if you don't care about the smoke ring, you can certainly let it get closer to room temp before throwing it on the smoker.

The answer in my opinion, is - as ususal - somewhere in the middle!

I set the meat out on the counter once the hot coals are dumped into the firebox. So - my smoker gets to temp in 30 min....the meat is still a little chilled, but starting to get towards room temp.

 

[tasunkawitko]

mikey - i think it would have been more accurate for me to say that the creosote is the condensation, not that condensation leads to creosote. my major was history rather than science, but i have observed that as long as one is running a good, hot smoker there isn't much of a danger of creosote. moisture is a good thing, but cold moisture in a smoker that isn't hot seems to be a bad thing.

take a look at dmack's linnk and also my d/l link to the BBQFAQ - they probably explain it better than i can!

 

[mikey]

TW: I read the link which btw doesn't really apply since most of us don't burn 100% wood. Granted, briquettes are made from wood, but we don't have the long, thru the roof stacks that wood stoves & wood heaters have. http://www.smokingmeatforums.com/for...95&postcount=5 In the future I'll just follow this exception, and call it good. http://www.smokingmeatforums.com/for...61&postcount=2 Actually, this link is more "official" as the other one was a response.

 

[billbo]

I fillow you friends advice and bring upo to room temp before smoking.

 

[DanMcG]

I love a good debate. :)

 

[ddave]

Taken from the "How Temperatures Affect Food" Fact Sheet at the following link:

http://www.fsis.usda.gov/Fact_Sheets...Food/index.asp

If they ignore the time/temp guidelines when it comes to handling raw meat, I hope their luck always holds out and they never get sick.

Dave

 

[bigsteve]

Good point.

As someone else mentioned, I never even knew about 4hrs/140* until recently. And in the past frequently defrosted chunks of meat on the counter. Never had a problem, I was uninformed, and lucky. But now I know better, and there is no intelligent excuse for me to not pay attention to those things now that I'm aware of them.

As far as going on the cooker straight from the fridge, or after warming some. never saw a differance. None, nadda, nicht wass.

 

[ddave]

I didn't know about it either until I joined this forum.

As many of you know I am a big fan of promoting observance of the time/temperature rule and also curing jerky.

Sometimes the debates get a little interesting but my goal is not to prove someone else's method right or wrong. What I try to do is at least mention the information so that the new folks who may not be aware of it (like me a year ago) have a chance to see it and make their own decision. That's why I have added links to certain threads on this topic to my signature.

If you've been cooking for folks for 20 years and not worrying about the danger zone or making jerky for 20 years with no cure and "no one has gotten sick yet", well, that's great. I'm glad to hear it. If you're happy doing it that way it's your decision. But anecdotal evidence is not the same as scientific proof. I think it is important for people to be at least aware of the guidelines so that they can make the decision for themselves.

Dave

 

[pineywoods]

Exactly Dave lets try to get the FACTS out there and what people choose to do with the information is up to them. I have before knowing better broken many of the safe food handling rules and thankfully haven't gotten my family or me sick but since the info is here I certainly won't not follow it

 

[scottlindner]

It sounds like we should not let meat rise to room temperature prior to smoking due to safety. The other reasons to do it are negligible?

Cheers,
Scott

 

[wrwoelfel]

What about when they tell you to hang your sticks of summer sausage to age before smoking. Good bad or other?

 

[woodcutter]

What you are describing about sausage is drying after stuffing it. It has cure in it and can sit out for a while and needs to dry the casings so smoke will soak in. When you pull uncured meat from the refridgerator such as a pork butt or some kind of roast you need to get the temp to 140 within 4 hours to prevent botulism. (40/140) rule.