Originally Posted by Cook
Temp when out of the cooler was 130? Any idea how long it had been below 135?
Guessing is ok for home use, but at an event away from home there should be no guessing.
Also, the pork for your family...commercial rules are cut and dry on this (home use you can use your own judgement). Just remember that when feeding others (not your own family) once the temp falls into the danger zone for four hours you are not allowed to heat the food back up for use. Once the four hour mark is hit the food must be thrown away. What you did is for your family so it's ok...just don't become complacent with this method and think it's ok to do for the public...it's not.
It's fun cooking for a crowd isn't it? Good job.
The way I read his post, the meat was well above 135 before it was pulled. 20-30 degree drop when pulling is common for me. And it's perfectly acceptable to then heat it back up to 180 again. Now if the whole butts were at 130 he would have been pushing it as he didn't know when they dropped below 135.
This applies to what he said about the pulled pork he sold only.
Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team
FBA Member, KCBS Member & KCBS Certified BBQ Judge
Spicewine medium, weber kettle, gas grill
Last edited by Ford; 03-02-2011 at 04:06 PM..
Reason: added last line