Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness


Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

Thread Tools
Unread 04-10-2010, 06:28 PM   #1
Got Wood.
Savannahsmoker's Avatar
Join Date: 07-12-09
Location: Savannah, GA
Downloads: 0
Uploads: 0
Question Meat Danger Zone

What should my concerns be when doing low and slow ribs, butts and briskets? Well also smoking turkey and chicken?
Savannahsmoker is offline   Reply With Quote

Unread 04-10-2010, 06:51 PM   #2
Quintessential Chatty Farker
Kevin's Avatar
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0

Short answer is less than 4 hours from 40* to 140*. then cook until done following USDA guidelines:
Kevin is offline   Reply With Quote

Unread 04-11-2010, 06:38 AM   #3
is Blowin Smoke!
Ford's Avatar
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0

Kevin is correct but it's only for outside temp of the meat. So long as ALL exposed surfaces are above 140 in under 4 hours you should be OK. Normally surface temp of exposed surfaces in a 225 smoker will be safe in an hour or so. And ALL means inside the bird cavity so it must be empty and not stuffed with anything.

Having said that I suggest if doing full birds that you cook at no less than 300F. And for pieces you can do a lower temps but skin will need to be tossed or you won't be serving a quality product. So reality is you need a different cooker for chicken/turkey.
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Danger Zone 40-140 blackdog043 Q-talk 7 12-24-2010 07:35 AM
Duck- Danger Zone smokehunter Catering, Food Handling and Awareness 8 12-08-2010 06:55 AM
Duck- Danger Zone smokehunter Q-talk 14 12-02-2010 01:14 PM
meat danger zone Q timmy7649 Q-talk 3 08-21-2010 02:17 PM
The DANGER ZONE bbqjoe Food Handling Lesson Polls 0 05-22-2006 01:21 AM

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


All times are GMT -5. The time now is 05:38 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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