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Old 09-02-2010, 08:58 PM   #3
Smokesman
Full Fledged Farker
 
Join Date: 12-20-09
Location: Cincinnati, OH
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Take 'em off the smoker. Large cuts wrapped tightly in plastic wrap and/or foil and covered with towels will hold even in a crappy cooler literally for hours and still be too hot to handle w/o gloves. The minimum temp to keep food in safe zone was recently lowered to 135 degrees F. The danger zone is from 40 degrees to 135 degrees. Always a good idea to verify food temp still in safe zone before serving.
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
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