The BBQ BRETHREN FORUMS. - View Single Post - Smoking plateau - 6#

Lake Dogs · 03-07-2011, 05:24 PM

Unless you paid $10 per pound, throw it away. Seriously, it really sounds to me like
the actual surface temperature was somewhere around 180. At 250 surface temp that
should've been done done done at 7 hours, but probably done at 5.5 to 6 hours. That's
a very small butt. Looking at it, it's only now starting to pull away from the bone. The
fat has quite a bit more to go to get fully rendered. You've probably had too much time
under 145, so it's dangerous to eat it.

I've thrown away over $100 of meat at one time. I fell asleep and let the cook temp
drop to 100... 2 large fresh hams and 2 butts; gone.

03-07-2011, 05:24 PM	#45
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Unless you paid $10 per pound, throw it away. Seriously, it really sounds to me like the actual surface temperature was somewhere around 180. At 250 surface temp that should've been done done done at 7 hours, but probably done at 5.5 to 6 hours. That's a very small butt. Looking at it, it's only now starting to pull away from the bone. The fat has quite a bit more to go to get fully rendered. You've probably had too much time under 145, so it's dangerous to eat it. I've thrown away over $100 of meat at one time. I fell asleep and let the cook temp drop to 100... 2 large fresh hams and 2 butts; gone. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)