question on danger zone temp

JS-TX · 01-16-2012, 10:14 AM

So in my first long cook on my UDS, I decided to go 225* on a pork shoulder using my stoker. I put it on @1AM and at 8AM, the internal temp is 141. Normally I cook at 250* using my kegs, but since I really don't need the pork shoulder ready to eat till the afternoon, I figured let it cruise at 225*. Is 7 hours too long in the danger zone? Within 2 hours it was at 90* internal temp if that makes a difference. I've since bumped it up to 250* and the IT is 147* 2 hours later. Thanks!

troytime · 01-16-2012, 11:09 AM

danger zone is more about surface temp than internal (as far as i know)

if the ambient temp in your smoker is 225, you have nothing to worry about.

Greyeagle · 01-16-2012, 11:17 AM

Danger zone temp for meat is 40 degrees to 140 and 4hrs. Shouldn't hold meat between these temps for more then 4 hours.

01-16-2012, 10:14 AM	#1
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	question on danger zone temp So in my first long cook on my UDS, I decided to go 225* on a pork shoulder using my stoker. I put it on @1AM and at 8AM, the internal temp is 141. Normally I cook at 250* using my kegs, but since I really don't need the pork shoulder ready to eat till the afternoon, I figured let it cruise at 225. Is 7 hours too long in the danger zone? Within 2 hours it was at 90 internal temp if that makes a difference. I've since bumped it up to 250* and the IT is 147* 2 hours later. Thanks!

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01-16-2012, 11:09 AM	#2
troytime Full Fledged Farker Join Date: 11-05-10 Location: Orange County, CA	danger zone is more about surface temp than internal (as far as i know) if the ambient temp in your smoker is 225, you have nothing to worry about.

01-16-2012, 11:17 AM	#3
Greyeagle Knows what a fatty is. Join Date: 11-06-07 Location: Arcadia Florida	Danger zone temp for meat is 40 degrees to 140 and 4hrs. Shouldn't hold meat between these temps for more then 4 hours.