Pork safety

[craiggers]

Hey y'all. Newer to smoking so this may be a stupid question. Started a pork butt smoking at 10 pm last night. I checked to make sure 20 lb hopper on pellet grill was full before going to bed at 11. Woke up at 6 am to see that pellets had run out. It was 30 F outside overnight. Internal temp when I checked it at 6am was 126. No injections, just a spice rub on a bone in butt. Would this be safe to eat if I continued with smoking until internal temp was 200?

 

[JckDanls 07]

For me... I'm firing it back up and carrying on... I see you posted this early... Hopefully you ether finished in the smoker or the oven...

This is why we strongly suggest using a remote thermometer/phone connection with ALARMS...

 

[normanaj]

This is why we strongly suggest using a remote thermometer/phone connection with ALARMS...

↑This absolutely can't be stressed enough.↑

A dual probe therm is a must,one for the meat and one for smoker temp and the probe monitoring the smoker temp should be capable of hi/lo temp alarm.

 

[sandyut]

@normanaj and @JckDanls 07 are on it! Overnight cooks are dangerous and as you found out can be problematic. I have done a couple, until I start cooking butts and briskets hot and fast.

Just get up early, get your smoker going at 275 and smoke the meat. It will be done before supper and you can monitor the situation for fires, running out of pellets, power issues etc.

 

[normanaj]

Just get up early, get your smoker going at 275 and smoke the meat. It will be done before supper and you can monitor the situation for fires, running out of pellets, power issues etc.

I gave up on the overnight smokes and did this too.