Need advice on Boston Butt and low smoker temp

[Triple Tail]

I was trying out my new WSM and decided to do a simple 4 pound butt today despite the weather being in the 40s. I got the smoker up to about 210, rubbed the butt with a salt, granulated garlic, cayenne, paprika, cumin, black pepper rub, put in a temperature probe and put it on the smoker. I left the house to pick up a few items and when I returned 3 hours later it appeared that the smoker temp had quickly dropped to the 170s in my absence and held steady until I got back. The probe in the pork registered 122 degrees at 3 hours.

At that point I took it off the smoker and put it in my oven at 250 degrees and the internal meat temp rose to 140 degrees by the four hour mark.

Is the pork safe to eat? It was rubbed with a salty, spicy rub. I did insert a temperature probe. I plan to bring the butt up to about 195.

Lastly, is their a risk of botulism associated with granulated garlic as there is with raw fresh garlic kept in an anaerobic environment?

Thanks!

 

[GaryHibbert]

I'm definitely not an expert on this, but I'd say that butt should still be good to go. Just me saying, but I'd be eating it. Of course, I've also survived 42 years eating in truck stops............
Gary

 

[SmokinAl]

Your butt is absolutely safe to eat.
I know I'm a little late getting to you & by now I'm sure you have eaten it.
So you know it was OK too!
Al

 

[Triple Tail]

Thanks. I ate it and lived.

 

[jbfromtennessee]

did you find out what caused the temp drop in your wsm. weather, pilot error?? those are pretty reliable smokers..

 

[browneyesvictim]

Man... Thems some mighty big cahones you got there! If you were just trying out your new WSM and then left it for three hours I would say that was a lot bigger risk.

 

[Rings Я Us]

You took off the lid and put in a chunk of meat .. You probably needed to open the bottom damper a bit more for coals to get hotter to compensate. Then you wait 45 minutes to see it settle.. wood chips and pieces of wood chunks make it go up some. Wind can change.. sounds ok to eat. Just the outside you worry about getting Luke warm.. 170° protection barrier will keep it safe I think.

 

[Triple Tail]

Man... Thems some mighty big cahones you got there! If you were just trying out your new WSM and then left it for three hours I would say that was a lot bigger risk.

Not really. I've used cheaper barrel smokers in the past with great success. It was the unseasonably cold weather and possibly not enough charcoal that were the likely culprits of the temperature drop. I've rarely smoked in 40 degree temps.

Thanks to all for the responses.

 

[gmc2003]

I was trying out my new WSM and decided to do a simple 4 pound butt today despite the weather being in the 40s. I got the smoker up to about 210, rubbed the butt with a salt, granulated garlic, cayenne, paprika, cumin, black pepper rub, put in a temperature probe and put it on the smoker. I left the house to pick up a few items and when I returned 3 hours later it appeared that the smoker temp had quickly dropped to the 170s in my absence and held steady until I got back. The probe in the pork registered 122 degrees at 3 hours.

At that point I took it off the smoker and put it in my oven at 250 degrees and the internal meat temp rose to 140 degrees by the four hour mark.

Is the pork safe to eat? It was rubbed with a salty, spicy rub. I did insert a temperature probe. I plan to bring the butt up to about 195.

Lastly, is their a risk of botulism associated with granulated garlic as there is with raw fresh garlic kept in an anaerobic environment?

Thanks!

Really late with my response here...Sorry.

First 210 is a really low temp for butt. You may want to try a higher temp next time say 250 - 260. Butt is very forgiving and can easily take the higher temps. Second, when you put the butt in you'll need to wait around a little while for the smoker to recovery from opening the lid and putting the meat on. The smoker will probably need a small adjustment to the vents. Third you don't need to put the probe in for a couple of hours. Less chance of introducing bacteria. Finally until you've ran your smoker a few times, and your comfortable with how it runs I wouldn't let it sit unattended for any length of time. Hope your next experience yields better results.

Chris