Got to admire your devotion Dave, way to stick with it:clap: . And remember there is nothing wrong with finishing in the oven or a gas grill, we've all done it.
What I will say is the meat was in the danger zone for way to many hours and not safe to eat according to HACCP guide lines...Anyone who is HACCP certified will tell you this.
If you don't mind, could you post those HACCP guidelines? Thanks, I'd love to hear what HACCP has to say.
Quote:
Originally Posted by OL' Timer
What I will say is the meat was in the danger zone for way to many hours and not safe to eat according to HACCP guide lines...Anyone who is HACCP certified will tell you this.
I'd like to see what there cooking guide lines are also. Not the safe handling before and after cooking. USDA told me all is good as long as the cooker is 225* or greater during the cook, no matter how long it takes. If nobody comes thru I mave have to email HACCP to see what there advice is compared to the UDSA info I received.
150 degrees @ 9:26PM (15 hrs after first placed 6.06# butt on preheated smoker)
I also have agrate level thermo (also brand new) that states 225 degree temps too.
I can tell you this much, most of the plans in place are NEVER enforced, at least in any of the franchise/corporate stores I was involved in.
If your grate level thermometer is now saying 225 and the other thermometer is now saying 300; for the last 13+ hours you have not been at even 200 degrees at the grate level.