- Aug 18, 2019
- 5
- 0
Greetings forum, im a new member here. I put a pork shoulder in last night about 11 after an hour or so sitting at room temp. I put the thermometer (which i now know was not a good idea) in and put the shoulder in the smoker that was hovering around 210 intil midnight when i went to bed. I woke up at 7 and the smoker temp read 190, with an IT shoulder at 150. I had wanted to slow the cooking time down because of the bbq time the next day, but since reading on this forum i now know i shouldve kept the smoker temp above 225 and not inserted thermometer into shoulder. It wasn't until after this was underway that i learned about the 140 degree 4 hour rule. My question, would it be smart to toss the meat?
Edit: Long story short: After roughly 9 hours out of the fridge the IT of the shoulder had gone from fridge temp to 150. I know the meat IT will increase quickly at first and gradually slow down as it gets higher, so is there a chance the 140 safety threshold was crossed sooner? I was guessing sometwere around hour 7
Edit: Long story short: After roughly 9 hours out of the fridge the IT of the shoulder had gone from fridge temp to 150. I know the meat IT will increase quickly at first and gradually slow down as it gets higher, so is there a chance the 140 safety threshold was crossed sooner? I was guessing sometwere around hour 7
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