The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-07-2014, 09:38 AM   #1
packerfannate
Knows what a fatty is.
 
Join Date: 06-23-11
Location: Santaquin, Utah
Default lowest safe cooking temp

Over Thanksgiving I smoked a turkey and it turned out pretty great. I had some problems with my temperatures and ended up finishing it in the oven but it was a great first turkey.

As I was talking to a friend of mine he mentioned he smoked his turkey on 150 for about 20 hours. I was always told this is too low and could allow harmful bacteria to develop. What is the lowest cooking temperature that is safe to cook?
__________________
UDS | Traeger Texas Pro
packerfannate is offline   Reply With Quote


Old 03-07-2014, 10:19 AM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

150 is jerky makin temps I bet that was a real moist bird I don't do any meats below 225 and that is where I run bacon but I only take it to 150 IT everything else some where north of 300.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 03-07-2014, 10:19 AM   #3
castlepines
is One Chatty Farker
 
Join Date: 08-23-13
Location: Colorado
Default

Minimum internal temp for poultry is 165. That's going to be tough to reach with a cook temp of 150.

Cook temp and internal temp are only parts of the equation for food safety when it comes to poultry or any other meat for that matter. 40-140 is the danger zone for food when it comes to the ability of pathogens to multiply rapidly. The longer food stays in that temperature range the more dangerous it is. Anything in that range for longer than 2 hours is dangerous.
castlepines is offline   Reply With Quote


Old 03-07-2014, 10:22 AM   #4
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Default

I think he is smoking rope as well as turkey
__________________
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Mini WSM
TroyA65 is offline   Reply With Quote


Old 03-07-2014, 11:04 AM   #5
jgarcia
On the road to being a farker
 
jgarcia's Avatar
 
Join Date: 09-11-12
Location: St Louis, MO
Default

You sure he is not Canadian


150 celsius = 302 fahrenheit
__________________
22.5 Weber Kettle, NB Bandera, PBC, Smokey Joe Silver, Mini WSM, SS Performer
jgarcia is online now   Reply With Quote


Old 03-07-2014, 11:05 AM   #6
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

Im throwing the BS flag.
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
ButtBurner is offline   Reply With Quote


Old 03-07-2014, 11:09 AM   #7
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Default

BS - you can not reach an internal temp higher than your cooking temp.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Old 03-07-2014, 11:09 AM   #8
MikeJ65
is one Smokin' Farker
 
Join Date: 09-03-12
Location: GRETNA
Default

I will sometimes start beef and pork at 180, poultry never gets below 250 for me. I know others do it lower, but I want the outside to get over 140 ASAP. The only time I would go below 180 is for cured meats.
__________________
Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is offline   Reply With Quote


Thanks from:--->
Old 03-07-2014, 12:23 PM   #9
packerfannate
Knows what a fatty is.
 
Join Date: 06-23-11
Location: Santaquin, Utah
Default

When I confronted him about it his comment was "Anything above 200 is just bbqing". I didn't feel like explaining anything more to him. I only posted it here for my own curiosity.
__________________
UDS | Traeger Texas Pro
packerfannate is offline   Reply With Quote


Old 03-07-2014, 12:37 PM   #10
castlepines
is One Chatty Farker
 
Join Date: 08-23-13
Location: Colorado
Default

Quote:
Originally Posted by packerfannate View Post
When I confronted him about it his comment was "Anything above 200 is just bbqing". I didn't feel like explaining anything more to him...
Good move.

"It is useless to try to reason someone out of something they were never reasoned into." --Jonathan Swift
castlepines is offline   Reply With Quote


Old 03-07-2014, 12:46 PM   #11
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by MikeJ65 View Post
I will sometimes start beef and pork at 180, poultry never gets below 250 for me. I know others do it lower, but I want the outside to get over 140 ASAP. The only time I would go below 180 is for cured meats.
This is exactly what I was thinking and gonna reply with, thanks.

I read in a couple charcuterie books that 180F was the minimum cooking temp for non cured meats.
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Old 03-07-2014, 12:54 PM   #12
AlwaysSmokey
is One Chatty Farker

 
Join Date: 02-10-14
Location: Smithville Tx
Default

Thats just some of the oddest chit I have heard on here in awhile.
..............but the fellas are right about that temp. no bueno.
__________________
Life is too short for terrible food.
AlwaysSmokey is offline   Reply With Quote


Old 03-07-2014, 12:58 PM   #13
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

Yea.. That's begging for food poisoning. Especially with poultry. You shouldn't have any uncured food in the danger zone of 40-140 for longer than 3 hours tops. Was he cooking a science experiment, or just trying to kill his in laws? Not to mention after 20 hours he still had an undercooked bird. Total BS
__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio


Shagdog is online now   Reply With Quote


Old 03-07-2014, 01:06 PM   #14
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Default

Yea he has to be lying.. lowest actually cooking temp i have seen is 200 and thats crazy to me too lol
__________________
http://www.bbq-brethren.com/forum/sh...d.php?t=148660

250 Gallon Offset Build (2012)

http://www.bbq-brethren.com/forum/sh...d.php?t=211078

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote


Old 03-07-2014, 01:08 PM   #15
Grimm5577
is One Chatty Farker
 
Join Date: 08-09-12
Location: Bucks County, PA
Default

sous-vide chicken

__________________
[URL="http://cookoverfire"]Cook Over Fire[/URL]

Brinkman Trailmaster, WSM, BPS UDS, Smokin-it #2, 3x 22.5" Weber OTGs, Weber S330, Pizza Kettle, Rotisserie Collar, A-Maze-N Smoker, Thermapen,
Grimm5577 is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts