Mes quit during the night.

[Jsr]

Smoking a pulled butt for a party today. Put in around 5:00 last night with smoke. Internal temperature Was up to 150 by 9:30. Went to bed around 11:00pm. Woke up at 4:45am and internal temp was 84 degrees Fahrenheit. Smoker was a tad warm inside but have no idea when it stopped heating. Transferred over to gas smoker but not sure if I should keep it going or toss it out. Any insight would be great. Thanks!

 

[jcam222]

This is a straight forward toss it for safety. No question that meat spent considerable time in the danger zone which is between 40f and 140F.

 

[Jsr]

Thanks....I did already unfortunately.

 

[hawtsauc3]

Step one throw it, step 2 stop buying MES. I read these stories way too often

 

[Murray]

Get yourself a remote digital thermometer that has high and low alarms.

 

[Bearcarver]

Smoking a pulled butt for a party today. Put in around 5:00 last night with smoke. Internal temperature Was up to 150 by 9:30. Went to bed around 11:00pm. Woke up at 4:45am and internal temp was 84 degrees Fahrenheit. Smoker was a tad warm inside but have no idea when it stopped heating. Transferred over to gas smoker but not sure if I should keep it going or toss it out. Any insight would be great. Thanks!

How old is your MES?
I have 3, of which 1 is 9 years old, one is 8, one is 5, and the only problem I've had was one of the connectors burned through on the heating element wire, of the second one. Took a few minutes to fix & a 50 cent part. That's probably what your problem is.

Sorry you have to toss it. I never sleep when I'm smoking, so that could never happen to me. I would have finished it in the kitchen oven.

Bear

 

[Jsr]

Step one throw it, step 2 stop buying MES. I read these stories way too often

I know it. Took the back cover off and wires and box were fried. Second time this has happened. Have had the unit for alot of years. Only kept it around for pork butts. Use my gas for everything else. I'm done all together now.

 

[Steve H]

X2 with both throwing it out. And get a thermometer that gives alarms for high/low temp. Inkbird has a good one for under 60.00 and with the phone app. You'll know if there is a problem.

 

[gmc2003]

I'm no safety expert, but I think your fine. You passed the danger zone and it was only cooling down for 6 hours. Pork butt isn't going to go from 150 to 84 degrees immediately. Remember people keep meat warm in a cooler for 6 hours. Also you didn't mention if you injected it or not. That may toss another variable into the equation.

Chris

 

[Jsr]

Here's a photo of the back after I took the cover plate off

 

[chopsaw]

I'm no safety expert, but I think your fine.

Me either , but I agree , if it was intact / non injected any bad was on the outside . I would finish it up .

 

[daveomak]

What was the reason the MES temperature dropped ???

 

[gmc2003]

https://www.smokingmeatforums.com/threads/40-to-140-in-4-a-guideline-and-what-to-consider.270191/

Here's a good post to read.

Chris

 

[Bearcarver]

Injecting doesn't matter any more than inserting a Temp Probe.
And we knew the Internal Temp at 9:30 PM, and at 4:45 AM.
Was it probed at 9:30 PM, or at 5 PM? Hopefully at 9:30.
There still is a chance it's fine, but how much chance---I have no idea.

Bear

 

[schlotz]

Better to be safe regarding food safety especially since there is a void of known temps between 9pm and 4:45am.
Yeah, that MES box is pretty much fried.

 

[Winterrider]

I agree, safety wise I think I would have tossed. Inkbird, thermpro, maverick and I'm sure a few more have a high and low setting alarm. You could have saved and tossed in oven then if need be. Lesson learned I guess. I haven't been brave enough for an overnight yet. I don't think I would sleep just wondering, wife agreed 100%

 

[jcam222]

I'm no safety expert, but I think your fine. You passed the danger zone and it was only cooling down for 6 hours. Pork butt isn't going to go from 150 to 84 degrees immediately. Remember people keep meat warm in a cooler for 6 hours. Also you didn't mention if you injected it or not. That may toss another variable into the equation.

Chris

When I store in a cooler I insure temp doesn’t fall below 140F. If I’m keeping it for hours I insert a probe with temp alarm.

 

[schlotz]

Always thought the safe food temp was 150º ? maybe I'm wrong...?

 

[chef jimmyj]

This is a straight forward toss it for safety. No question that meat spent considerable time in the danger zone which is between 40f and 140F.

Step one throw it, step 2 stop buying MES. I read these stories way too often

Better to be safe regarding food safety especially since there is a void of known temps between 9pm and 4:45am.
Yeah, that MES box is pretty much fried.

I agree, safety wise I think I would have tossed. Inkbird, thermpro, maverick and I'm sure a few more have a high and low setting alarm. You could have saved and tossed in oven then if need be. Lesson learned I guess. I haven't been brave enough for an overnight yet. I don't think I would sleep just wondering, wife agreed 100%

The IT got to 150! The SAFE temp for Pork is 145 held 4 minutes. Even IF Injected, the Pasteurization Temp and Time at an IT of 150 is 67 SECONDS!
Why then should the OP Toss the Pork?

There is A LOT to learn about this Magic we make. Rubs, Sauces, Wood and Smoke Flavors. But it all is worthless if the meat makes you sick. You are at SMF one of the greatest SOURCES for Meat Smoking info on the Web. Use the site to its fullest. Read, ask Questions but most importantly LEARN so you can TEACH others coming after you...Having a Working Knowledge of the information below on Food Safe Temperatures and Guidelines is Important. Not only will you ALMOST NEVER have to Toss perfectly good meat again, you will be able to give an accurate answers to the question posed in this and similar threads.
When in Doubt...PM someone who KNOWS the answer!
Thank you for your input guys and Happy Mothers Day...JJ

https://www.smokingmeatforums.com/threads/40-to-140-in-4-a-guideline-and-what-to-consider.270191/

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[daveomak]

I know it. Took the back cover off and wires and box were fried. Second time this has happened. Have had the unit for alot of years. Only kept it around for pork butts. Use my gas for everything else. I'm done all together now.

Save the smoker.... If you clean the ends of the heating element with fine sandpaper, strip the wiring back to good clean wire, add more wire if needed, then solder it all back, it will last forever because there is no place for a loose connection... Add shrink wrap to any soldered joints.....
It is a poor connection that makes heat.. soldering makes for good connections...