Smoking Temperatures

[railroadj]

Today was my first time that i tried my hand at smoking meat. I thought everything was going good at first but after about 6 hours my 6# Boston butt roast had not got up past 108 deg. I decided that after 6 hours i might need to just take it off and put it in the oven to finish it off. After a while i got to thinking that the pork had been at a low temp for 6 hours and was wondering if it was still safe to eat or should I throw it away. I had plenty of smoke and the thermometer i had placed inside the grate which my meat was cooking on said that i was cooking around 250 deg. It didn't develop much bark but i didn't think it would since it didn't smoke the full time. Any input would be great. Thanks. J.J.

 

[daveomak]

JJ, evening.... As long as the meat was not poked, injected, pumped or a therm put in it (those things inject bacteria into the meat), it should have been OK to move to the oven.... I suggest you check your thermometer and calibrate it and buy a remote electric thermometer....  sounds like the reading of 250 deg was incorrect or you put the butt in the smoker when it was frozen....  P;ease stop into "roll call" and let us give you a proper introduction and your location can be of use for us giving good information in the future.... 

Dave

 

[venture]

Dave has you right on.

As long as it was INTACT muscle meat that hadn't been messed with, only the outside 1/4 to 1/2 inch was your worry.

Check your temps and you will be fine.

Good luck and good smoking.

 

[vegassmokeout]

Def check you thermometers. I have had many bad ones.

 

[bigfoote]

A good thermometer is very important.  I like the ones that have a probe for the meat and one for the grill so that you know both the internal temp and the cooking temp.  Here is a link to some good basic info on smoking butts.

http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

Good luck.

 

[jarjarchef]

Dave is on the money......

Check the thermometer....

If you have a dial thermometer this may help... you can use this for checking your digital as well.....

http://www.smokingmeatforums.com/t/81847/calibrating-a-thermometer

http://www.smokingmeatforums.com/t/121943/how-to-make-a-proper-ice-bath#post_817426