Meat Temperature

[BetsyPilla]

i am smoking pork shoulder, the meat was 32 degrees when put on, the smoker ran out of pellets when the meat was 146 degrees and it dropped to 142 degrees. now back up to 195 and taking off grill, is OK to eat?

 

[sandyut]

I would say hell yeah - good to go. i dont see any issue with that.

 

[smokerjim]

I would say hell yeah - good to go. i dont see any issue with that.

what sandyut says

 

[daveomak]

Betsy, evening.... If you want to cook meats to lower temps, there's a pasteurization chart that makes meats safe to eat...
I hold at the recommended temperatures for extra time to insure pasteurization... That's to compensate for anything that may not have been taken into account... Inaccurate temperature probe, uneven temps in the smoker or oven... etc.... If you are cooking to 135F, an extra half hour or hour is no big deal.... The meat will be moist and delicious....

Temperature Time
°F (°C) (Minutes)
130 ..... 112 min
131 ..... 89 min
132 ..... 71 min
133 ..... 56 min
134 ..... 45 min
135 ..... 36 min
136 ..... 28 min
137 ..... 23 min
138 ..... 18 min
139 ..... 15 min
140 ..... 12 min
141 ........ 9 min
142 ....... 8 min
143 ....... 6 min
144 ...... 5 min
145 ...... 4 min
Table C.1: Pasteurization times for
beef, corned beef, lamb, pork
and cured pork (FDA, 2009, 3-401.11.B.2).

 

[SmokinAl]

As said above, your good to go!
Al