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-   -   meat danger zone Q (http://www.bbq-brethren.com/forum/showthread.php?t=90820)

timmy7649 08-21-2010 12:12 PM

meat danger zone Q
 
so if i get this right you have 4 hours to get the meat from the fridge into the smoker with meat temp to get to 140*. is this right? if so what would be the lowest temp to smoke meat at? i know at 250* my butts are 160* at 5 hours. thats safe. just wondering what the lowest pit temp can be? just want to be safe!!! thanks in advance. :becky:

jonboy 08-21-2010 01:31 PM

Quote:

if so what would be the lowest temp to smoke meat at?
In theory and my guess would be 140 degrees. It would probably take a little more heat to surpass 140 internal in 4 hrs. I'm sure there are some math geeks around here who can answer you better.:redface:
The lowest temp recommendation i have seen is 200 in any recipe.
jon

Smiter Q 08-21-2010 02:09 PM

Good question, though not sure what the lowest would be. I do know that the mass of the meat is heated in an endothermic fashion, where the meat absorbs the energy in the form of heat. So there is not a direct correlation from a lower temp = x extra time. AND.. here is where my memory of biophysics ends!:confused:

Louisiana Smoker 08-21-2010 02:17 PM

According to the latest guidelines as taught by ServeSafe and our local health department the danger zone is now 41 - 135.


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