- Joined Sep 5, 2010
I started a pork shoulder this morning. It has been going for about 8 hours and has YET to hit the 150 degrees mark. Is this still safe to eat?
I believe the recommended temps are 225° to 250°. Even temps in the 260s aren't going to hurt a pork shoulder.If you are smoking at the recomended temps , 210 - 235,
Since you injected, according to USDS guidelines, it should have hit 140° in 4 hours although I beleive it has been changed to 135° per the 2010 Food Code.I started the meat this morning very early. Once I knew my temp was stable at 235 I fell asleep. When I woke up about 4 hours later (9:30 AM) my coals ewere out because the water pan fell off its grate and smothered them. I have no idea how long the coals were out and the temp at 9:30 was only 120. I got everything started again as fast as possible and hit 145 degrees at about 1 PM. It is now 160 degrees at 3 o clock. I did use an injection solution and my probe is very accurate. Is it truly an unsafe piece of meat?
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