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View Full Version : Pork Butt "Emergency!


jburch3
04-05-2013, 09:07 AM
I'm smoking a pork butt on my big green egg as we speak. Put it on at 3:30 am set at around 250 or so. Checked back frequently until about 4:30 to make sure temp was holding. Went back to sleep and eventually checked it at 9am. Temp had gone down during the rest of the night to about 140 or 150. I just opened up the Egg, mopped the butt really well, and got the heat back up to 300.

Is this thing safe?

Buried In Smoke
04-05-2013, 09:13 AM
What is the meat temp?

angryfish01
04-05-2013, 09:17 AM
I am no expert in this area. That said, if it were me I would feel fine about it once it got back up to temp. Just make sure the internal temp. is correct for any bacteria, if any, to be killed.

jburch3
04-05-2013, 09:20 AM
Checked the meat temp, after bringing the heat back up, around 9:45, and I got a reading of 140.

I'm thinking that its fine. It dropped during the night/early morning from 4:30 am to 9am. At 9am, the temp was around 135 or so, which means that was its lowest point for a period of no more than 4.5 hours (probably just an hour or so, considering that it had to have dropped slowly).

garzanium
04-05-2013, 09:22 AM
...I would toss it. Sorry..prob. not what you wanna hear.like someone said in a similar thread $20 butt aint worth 3 days on the pooper.

BassetHound
04-05-2013, 09:23 AM
My best guess is that it will be fine. As long as you get the smoker back up to temp, any bacteria and such will cook off as the meat temp rise and it should be good to eat. If it was in the range of 140-150 as you report, that is well outside the range for many bacteria to grow. A lot of bacteria thrive in the 60-105F range.

flyingbassman5
04-05-2013, 09:27 AM
$20 butt aint worth 3 days on the pooper......


Or a $5000 casket......

I'd toss. This is the reason why I stay up for long cooks. You should always check temp at least every two hours. You went almost 4 hours with no temp check. Big no no unless you are running a temp controller. And even those shouldn't be considered 100% reliable.

Not trying to bash or anything. Just the cold hard truth..

jburch3
04-05-2013, 09:30 AM
...I would toss it. Sorry..prob. not what you wanna hear.like someone said in a similar thread $20 butt aint worth 3 days on the pooper.

Garzanium--It is if I cooked it! Just kidding! Thanks for your feedback. You're right, not what I wanted to hear, but I understand why I should be cautious. That said, I've still got at least another 7 or 8 hours left in the cook. If I keep it at 275-300, will I not kill off any bacteria that may have been there?

luke duke
04-05-2013, 09:32 AM
It will be fine

jburch3
04-05-2013, 09:39 AM
This is what I was afraid of. A split decision. I talked to my bro in law, who is a chef at a high end steakhouse, and he says I'll be fine considering the small window of the time for the meat to have sat at the less than ideal temp. He also said that trichinosis isn't really a major concern in the US anymore when it comes to pork.

I'm very paranoid. And I've got another butt in my fridge that I could throw on. But I'm still wanting this one to be salvageable.

flyingbassman5
04-05-2013, 09:42 AM
Garzanium--It is if I cooked it! Just kidding! Thanks for your feedback. You're right, not what I wanted to hear, but I understand why I should be cautious. That said, I've still got at least another 7 or 8 hours left in the cook. If I keep it at 275-300, will I not kill off any bacteria that may have been there?

I forget where I read it and I'd try to find the article if I wasn't on my phone but I read that the USDA advises against eating any kind of meat that was partially cooked under minimum internal temp, was interrupted to the point that it stopped cooking or even cooled, and then brought to a "cooked" point above minimum IT. They also mentioned that any slow cooked meat products should be brought to a temp of 145 IT within 2 hours of placing on the pit. This attributes to why the USDA recommends a minimum cooker temp of 250*.

Does it mean that you will get sick if you finish it and eat it? Not likely but why risk it.

I'll try to find the article but for now its information to consider..

Gnaws on Pigs
04-05-2013, 09:45 AM
If you're cooking it to around 200* internal, I don't see how many bacteria could survive that :confused: On a side note, that's why I don't cook at night while I'm asleep-ruining the meat would be the least of my worries, I'd be afraid a big dog or something would knock my smoker over trying to get the meat and burn my house down.

hamiltont
04-05-2013, 09:46 AM
You'll be fine!! One suggestion though: Order a Maverick ET-732 and you'll never have to worry about it again! Cheers!!!

code3rrt
04-05-2013, 09:46 AM
You were at a low temp for such a short period, it is not a problem.

KC

El Ropo
04-05-2013, 09:52 AM
my guess is the meat spent less than 4 hours in the danger zone. I'd eat it, but I'm a gambler.

The bigger question is why on earth did your super expensive egg crash and burn (or not burn)? I'm scratching my head trying to figure out how a ceramic cooker could fail like that.

jburch3
04-05-2013, 09:58 AM
I probably had the daisy wheel set wrong to begin with. It was probably my fault. This has never happened before.

razrbakcrzy
04-05-2013, 09:58 AM
too many worry warts.... it's fine....Eat and dont worry, be happy:shock:

Jaskew82
04-05-2013, 09:59 AM
I am one of those people that believes, when it doubt - throw it out.

I say trash it. Not worth the pain if it went bad. Chances are it didn't though.

jburch3
04-05-2013, 10:17 AM
I'm going to took the other one I have in the fridge once this one is done. I want to have one that I know for sure is 100% safe to serve to others. As for the one I'm cooking now, I'm not going to throw it out. I'm going to eat some myself and see what happens (I'm a gambler as well). If I don't get sick, then I've got another roast I can eat during the week. If I do get sick, then.....well.....I haven't thought about that.

angryfish01
04-05-2013, 10:21 AM
I think you should eat it so the rest of us can start a pool, or take bets on weather or not you end up sick. :wink:

of coarse, if your that much of a worry wart, you could make yourself sick just because you think it might be bad. Psychosomatic like.

Ether way, Try to enjoy

MisterChrister
04-05-2013, 10:28 AM
Eat it, no worries.

teej
04-05-2013, 11:33 AM
I would say it's fine.

The_Kapn
04-05-2013, 01:59 PM
Kapn sez:

Meat is Cheap.
Doctors are Expensive.
Friends and Family are Priceless. 8)

With that said, I would not stress over the numbers here and would probably just finish the cook and enjoy it.
A really, really close call.
Your call to make.

Good Luck.

TIM

Neonnblack
04-05-2013, 03:30 PM
too many worry warts.... it's fine....Eat and dont worry, be happy:shock:

I agree with this. I even leave meat out on the counter to thaw all day GASP.

Buried In Smoke
04-05-2013, 03:39 PM
I agree with this. I even leave meat out on the counter to thaw all day GASP.
Agreed.

bacchus99
04-05-2013, 03:47 PM
I agree with this. I even leave meat out on the counter to thaw all day GASP.

I throw meat in warm water regularly to defrost and haven't died yet. You should see the crap we eat at the hunting camp after a few pops. I say if it smells and taste fine its probably fine. As i have gotten older tho i have lost my invincibility so i'm a little more cautious these days.

LightmanE300
04-05-2013, 03:59 PM
odds are on your side, however I believe the food safety regulations state a minimum of 140 internal meat temp within 4 hours. Do a search there is a long thread with detailed info on it regarding food safety. Nobody wants to throw out and waste food, or their work/fuel/time..and odds are you'll probably be fine...but TECHNICALLY, I believe you should throw it out if you're following guidelines.

jamus34
04-05-2013, 06:11 PM
I agree with this. I even leave meat out on the counter to thaw all day GASP.

Growing up that's how my mom use to do it.

However the way meat was raised 30 odd some years ago and the way it is raised today are two different things.

Remember you are not only fighting any local bacteria but also any bacteria that may have come from the factory farms and production plants.

If I was the only one eating I would eat. Serving others I'm ultra-paranoid and wouldn't, make sense?

luke duke
04-05-2013, 07:42 PM
However the way meat was raised 30 odd some years ago and the way it is raised today are two different things.


True. Pork today is much safer than it was 30+years ago.

jamus34
04-05-2013, 07:46 PM
True. Pork today is much safer than it was 30+years ago.

Pork, probably.

Poultry...not so much I think.

CharredApron
04-05-2013, 08:04 PM
Any meat that has been left at room temperature for more than two hours or outdoors in temperature in excess of 90 degrees Fahrenheit for more than one hour should be thrown away, the USDA reports. Not the case with yours. You have no way of knowing where your IT's were during the cool down period.
I am a thrill seeker however, Bump the temp back up and let her rip. Seriously though, there are some types of bacteria that will not be killed or eradicated by mere temperature. Be careful my friend.

When in Doubt......check with the officials....then throw it out!

Jed

cjs27410
04-05-2013, 08:37 PM
If you're cooking it to around 200* internal, I don't see how many bacteria could survive that :confused: On a side note, that's why I don't cook at night while I'm asleep-ruining the meat would be the least of my worries, I'd be afraid a big dog or something would knock my smoker over trying to get the meat and burn my house down.

So I'm not the only one with that worry.

silver8ack
04-05-2013, 10:35 PM
OP, you still alive?

Johnny_Crunch
04-05-2013, 11:35 PM
I hope you didn't toss it. If you got the meat temp to 140 it was fine to keep going.