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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-16-2013, 08:07 AM   #1
Bob in St. Louis
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Default What do I do now? (messed up)

Last night at 7:30 I put two 8# butts on the WSM, along with 16# of Kingsford.
I set the vents where I normally do and didn't open the lid until this morning at 7:30.

The I.T. was 172 and the dome temp was 125. The fire is all but ashes.

Now...I assume the meat got to proper IT based on 16# of charcoal being consumed. I *think* that's safe to say.

But...the food was sitting there for who knows how long below safe temperature.

I've foiled them both and put them in the oven. I figure I at least need to get them hot enough to burn off any germmies that are present (?)

The meat does seem kinda tough, but it is very juicy. I tried some and it tastes great.

Any ideas or thoughts? Thanks in advance.
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Unread 03-16-2013, 08:19 AM   #2
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Isn't the danger zone 40-140? Should be OK at 172
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Unread 03-16-2013, 08:19 AM   #3
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Quote:
I figure I at least need to get them hot enough to burn off any germmies that are present
Unfortunately that isn't how that works. You need to heat meat to a certain temperature to kill bacteria that are common to the meat. You need to observe safe food handling practices (such as keeping above or below X degrees) to keep food safe from bacteria you introduce to the meat. Staph for example is something your grubby paws puts on the food, it produces a heat stable toxin. All the reheating in the world wont safe you from getting sick from it.

The middle of the meat may have been 172, what was the surface and for how long?
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Unread 03-16-2013, 08:22 AM   #4
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Sounds like they didn't finish if pulling was your goal. I'd foil and put in a 250° or 300° oven until it passes the traditional tests and then proceed as planned.
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Unread 03-16-2013, 08:23 AM   #5
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Quote:
Originally Posted by Soybomb View Post
..... what was the surface and for how long?
Cool enough that I could hold the butt comfortably. Maybe just over 100?
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Unread 03-16-2013, 08:23 AM   #6
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Quote:
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Isn't the danger zone 40-140? Should be OK at 172
Agreed. There is no food safety issue at that meat temperature. Moving to the oven to finish is the right strategy.
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Unread 03-16-2013, 08:24 AM   #7
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140 is what I have always heard, so...
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Unread 03-16-2013, 08:25 AM   #8
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Quote:
Originally Posted by HankB View Post
Sounds like they didn't finish if pulling was your goal. I'd foil and put in a 250° or 300° oven until it passes the traditional tests and then proceed as planned.
Cool. That's where they're at right now.
Do I still put them in the cooler after it passes the bone test?
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Unread 03-16-2013, 08:30 AM   #9
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Does the bone pull now? I think it reached your desired temp and is on the way down.
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Unread 03-16-2013, 08:36 AM   #10
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Quote:
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Does the bone pull now? I think it reached your desired temp and is on the way down.
I think that's what happened too. Sixteen pounds of Kingsford didn't just "go away", so I do think they where "done" at some point during the night.
I tried to pull the bone, and it had some resistance. But I think that's because it had cooled down and "re-congealed"??
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Unread 03-16-2013, 08:38 AM   #11
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Quote:
Originally Posted by Bob in St. Louis View Post
Last night at 7:30 I put two 8# butts on the WSM, along with 16# of Kingsford.
I set the vents where I normally do and didn't open the lid until this morning at 7:30.

The I.T. was 172 and the dome temp was 125. The fire is all but ashes.

Now...I assume the meat got to proper IT based on 16# of charcoal being consumed. I *think* that's safe to say.

But...the food was sitting there for who knows how long below safe temperature.

I've foiled them both and put them in the oven. I figure I at least need to get them hot enough to burn off any germmies that are present (?)

The meat does seem kinda tough, but it is very juicy. I tried some and it tastes great.

Any ideas or thoughts? Thanks in advance.

If the meat had an IT of 172' you were fine.
You shouldn't have put in the oven.
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Unread 03-16-2013, 08:39 AM   #12
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Quote:
Originally Posted by Bob in St. Louis View Post
Cool enough that I could hold the butt comfortably. Maybe just over 100?
Wild guess is that you'd probably be ok. But you've got $25 invested in this, is it worth a 3 days on the throne gamble?
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Unread 03-16-2013, 09:12 AM   #13
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Just keep cooking them until they probe tender.
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Unread 03-16-2013, 09:52 AM   #14
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If the bone aint loose restoke that rocket.
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Unread 03-16-2013, 09:57 AM   #15
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I'm guessing Mr. Wind came and messed with your smoker. :mryuck:

I don't have a clue what when on with the temps. Probably could have been several scenarios. While the WSM/UDS/ETC. usually don't need fancy electronic termos and fan controllers, there is always that 1 in 10 times that something doesn't go right and they sure come in handy. A Maverick with an alarm would have been handy.
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