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Smoker temp dipped...food still safe?

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  • phrogpilot73
    replied
    Temperature danger zone is 41-135, you can hold above that no problem. If it's long enough, you pasteurize the meat

    Leave a comment:


  • RonB
    replied
    I've said ths before, but it's worth repeating. If you are worried about food safety, let you mother in law try it. If she doesn't get sick, it's good to go.

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    Thanks fer them kind words, an best of luck with yer cook, amigo!

    I'm honoured that ya enjoyed my artwork!

  • FireMan
    replied
    Then you always have a recommendation I gave to a fellow member. Is there a neighbor you don’t get along with or a brother in-law you’re on the outs with.

    Leave a comment:


  • MadUncleAndy
    replied
    Thanks, Gents! Very much appreciated!

    Yep, most of the cook was 220-250. It spiked to 270 after I added fuel a little while ago (turned one of my vents the wrong way, but now that's fixed, temp is dropping again, and it's around 260 now. Meat's up to 182, and I think I''m just about out of the stall.

    @Mr.Bones, I love that graphic!

    Leave a comment:


  • tRidiot
    replied
    Not a problem at all. Smoke on!

    Leave a comment:


  • SmokeyGator
    replied
    It’s probably OK. And here is my thinking process.

    1. Internal temperature got to 170, in the “safe” zone.
    2. Cooker temperature fell to 150, so the meat couldn’t have fallen lower than that
    3. Since the cooker was operating at normal temperature (I’m assuming 225-250) it is unlikely any nasty bugs were able to make their way in, and whatever nasties that may have been in the cooker got scorched

    The only thing is that the meat might be drier than usual, because of the double cook.

    At least that is my thinking. Let’s see who else chimes in.

    Leave a comment:


  • jgreen
    replied
    Especially given the meat got into the 170’s so it should be well past the danger point, I would say no problem with the fairly short drop. Cook on!

    Leave a comment:


  • Mr. Bones
    replied
    Very short timeframe, temps within safe range...I'd say yer good to go...
    Click image for larger version

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  • MadUncleAndy
    started a topic Smoker temp dipped...food still safe?

    Smoker temp dipped...food still safe?

    Hi Guys,

    I did an overnight cook last night. It's a 5 lb pork butt. At 5am, the meat was in the 170s. When I woke again at 8, both the meat and the pit were in the low 150s. I've added new coals and the meat is back up to 169 now. I'm imagining I'm okeay since it didn't get down below 140, but when I touched the bark, it didn't feel particularly warm, so thought I'd ask some more experienced smokers.

    Thanks ahead!

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