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Unread 03-02-2011, 02:58 PM   #5
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Originally Posted by Cook View Post
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'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.
Retired competition cook. BBQ mentor.

Last edited by Ford; 03-02-2011 at 03:06 PM.. Reason: added last line
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