Smoker temp dropped - pork butt - safe to eat?

[2Scoops]

Morning and happy super bowl weekend!

Put on a 10lb butt last night around 7pm in a MB Gravity 1050. My thermoworks signal wasn't plugged in all the way apparently and the battery died so my alerts didn't go off and wake me up. The charcoal ran out around 2:15AM. Looks like temps ran steady around 230 degrees and the butt temp reached 165 degrees.

When I naturally work up at 4:15AM I loaded up fresh charcoal. From what I can tell, the grate temp dropped as low as 150-160 and the butt temps remained at 165.

I assume this is safe to eat because the butt temps never dropped but wanted to confirm with those who know safe food standards before I feed my family.

Thanks all!

 

[boykjo]

Your good to go...........

 

[Steve H]

Sounds good to me!

 

[2Scoops]

Your good to go...........

many thanks!

 

[2Scoops]

Sounds good to me!

thanks!

 

[boykjo]

The butt made the 40 to 140 in 4 rule. At 160 everything is dead. At 165 that makes you safe even if you injected. IMO you only need to worry about surface bacteria if temps and times are not properly met (non injected). Always wash/rinse the whole muscle meat surface before prepping. When injecting your introducing bacteria and increase the risk for bacterial growth inside the meat when temps and times are not properly met.

 

[dr k]

Morning and happy super bowl weekend!

Put on a 10lb butt last night around 7pm in a MB Gravity 1050. My thermoworks signal wasn't plugged in all the way apparently and the battery died so my alerts didn't go off and wake me up. The charcoal ran out around 2:15AM. Looks like temps ran steady around 230 degrees and the butt temp reached 165 degrees.

When I naturally work up at 4:15AM I loaded up fresh charcoal. From what I can tell, the grate temp dropped as low as 150-160 and the butt temps remained at 165.

I assume this is safe to eat because the butt temps never dropped but wanted to confirm with those who know safe food standards before I feed my family.

Thanks all!

Whole muscle pork is edible at 145 but this cut will be pork flavored bubble gum until you cook it tender. Like chef jimmy J posted, if the meat is intact then the 40 to 140 in 4 hours doesn't apply because it's not a rule, it's a guideline and you apply variables. Intact whole muscle doesn't matter if it takes 4 hours or 24 hours to get to 140 IT since the bacteria is on the outside. The 40 to 140 in 4 hours is in regards to non intact whole muscle. Check out the several pinned threads at the top of the food safety forum.

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

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