three hours on a pork shoulder and still not to 140 IT

[austinsmoke]

I am doing a shoulder instead of a but, just to try it. It is barely 40 degrees here in Raleigh with alot of wind..I have been able to keep the smoker at 240-50...but after three hours temp is only 110...is this too long in the danger zone? it was about 35 when it went in

 

[dward51]

That's normal.

The pork shoulder is a lot of meat mass.  I would expect it could take 5 hours easy and would not worry about it.  Remember the only part of the meat that has been exposed to any potential contamination is the outside and the small hole you made inserting your meat probe.  The outside surface of your shoulder should be way above 140* by now and that small probe hole should not be an issue if your probe was clean (and it was, right?).

Like the Hitchhikers Guide to the Universe says......    Don't Panic!!!!  And remember your towel...

hitchhikers-don-t-panic_design.png

• dward51
• Feb 17, 2013

 

[austinsmoke]

Cool...I guess it's more of a concern on poultry. Yes...it was a clean probe...thanks for the quick reply. I am going to let it get to 150 in the smoke,then finish it in the oven to save smoker fuel...it's eating charcoal today ..:-)

 

[doctord1955]

Did you inject it?

 

[michael ark]

You need a welding blanket and a wind break. Look at harbor freight.