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Smoker temp dipped...food still safe?

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  • MadUncleAndy
    Club Member
    • Dec 2018
    • 35
    • Dacula, GA

    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!
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10120
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Very short timeframe, temps within safe range...I'd say yer good to go...
    Click image for larger version

Name:	Keep Calm Smoke On - Large - 1024x1448.jpg
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ID:	612039

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2742
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #3
      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!

      Comment

      • SmokeyGator
        Club Member
        • Jul 2016
        • 828
        • Miami, FL
        • Primo XL
          Cyberq controller
          Sierra Nevada IPA

        #4
        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.

        Comment

        • tRidiot
          Club Member
          • Dec 2015
          • 757
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          #5
          Not a problem at all. Smoke on!

          Comment

          • MadUncleAndy
            Club Member
            • Dec 2018
            • 35
            • Dacula, GA

            #6
            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!

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Thanks fer them kind words, an best of luck with yer cook, amigo!

              I'm honoured that ya enjoyed my artwork!
          • FireMan
            Charter Member
            • Jul 2015
            • 8308
            • Bottom of Winnebago

            #7
            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.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13619
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #8
              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.

              Comment

              • phrogpilot73
                Club Member
                • Oct 2017
                • 169
                • Virginia Beach, VA
                  • Myron Mixon Pitmaster Q3
                    • Pellet Pro by Smoke Daddy Controller
                  • Weber Original Kettle Premium Limited Edition
                  • Blackstone Tailgater Combo
                  • Ooni Karu 12
                  • A-Maze-N 6" Tube & 5x8
                  • Char-Broil The Big Easy Tru Infrared
                  • iGrill 2 with ambient probe
                  • Anova Precision Cooker
                  • Instant Pot Duo 6 Qt
                  • FreshRoast SR500 Coffee Roaster
                  • T-Fal EZ-Clean Oil Filtration Fryer
                  • Pork Belly
                  • Brisket
                  • Babyback Ribs
                  • Cream Soda
                  • Swamp Pop Sodas
                  • Fruit Flavored Water
                  • Horchata

                #9
                Temperature danger zone is 41-135, you can hold above that no problem. If it's long enough, you pasteurize the meat

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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