• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Question About 40-140 Rule

ozzieb

Fire Starter
32
11
Joined Jan 15, 2010
The Idea is to kill bacteria that may be in the bird within the 4 hours right?  But say you dont make the 4 hour mark , but still cook intill the bird is 180 in the thickest part of the meat?   wouldnt it be safe?  and all bacteria be killed anyway?  Or No.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,630
858
Joined Mar 22, 2008
Not all the nasty stuff can be killed by taking it to the proper temps. There are some nasties that are heat resistant and smoking/cooking to the proper temp to eat it would not kill them and if you took it to the temps needed to kill the nasties the meat would be unedible
 

ozzieb

Fire Starter
32
11
Joined Jan 15, 2010
I see.  well the reason i asked ,  and i know alot of people are asking the same question is i bought a 18.28 bird. i was going to buy 2  birds smaller.  and smoke them.  but i was in a rush and just desided to try smoking the big bird.  I thought i would start at 300-320 for about a hour and then turn it down a bit.  and see if i hit the mark, Ideas Pineywoods.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


What Jerry said. He said it I believe enough said. Now it was apretty good idea but after all thats why we say to smoke a smaller bird then you would do in the oven.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,630
858
Joined Mar 22, 2008
You could either Spatchcock the Turkey or smoke at the higher temp till you get it through the danger zone then turm the smoker down or leave it at the higher temp to finish
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
You can do either or both it doesn't matter. A lot of guys always Spathcock their birds. I have yet to try it but I really want to.
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,309
129
Joined Feb 3, 2009
No matter how you do it or what temp you smoke at it needs to be at 140° in 4 hrs to be considered safe.
 

ozzieb

Fire Starter
32
11
Joined Jan 15, 2010
I will cut the bird and cook at 225-275 .  i would hate to see 89 year old grandma , holding the john.  and the rest of the family in line.    shoud i brine it now that its open?
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,630
858
Joined Mar 22, 2008
Personally I would brine or inject one or the other
 

shamong9

Fire Starter
62
12
Joined Jul 9, 2010
Ozzieb,

Why not put a thermometer in it and which the temp.  When you reach the temp 140, then cut back on the temperature to finish cooking..
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
Ozzieb,

Why not put a thermometer in it and which the temp.  When you reach the temp 140, then cut back on the temperature to finish cooking..
The temp it's gonna require to get 140* int. is going to reach havoc on the skin! Unless you foil it. Then why not just put it in the oven?
 

tatts4life

Smoke Blower
84
10
Joined Mar 12, 2013
Ok so I've been reading this thread and some others and have a question about the 40-140 rule. I've read in cook books and on here that cooking a pork butt at 225 until an IT of 195 takes about 16 hours. Seems to me if I'm to get to 140 within 4 hours the pork butt would be done way faster then 16 hours.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.