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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.


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Unread 04-10-2010, 06:28 PM   #1
Savannahsmoker
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Question Meat Danger Zone

What should my concerns be when doing low and slow ribs, butts and briskets? Well also smoking turkey and chicken?
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Unread 04-10-2010, 06:51 PM   #2
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Short answer is less than 4 hours from 40* to 140*. then cook until done following USDA guidelines:
http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf
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Unread 04-11-2010, 06:38 AM   #3
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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.
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