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View Full Version : :doh: Pork Butt Panic?


Cracklin Jeorge
03-14-2010, 08:18 AM
Ok today @ 1:30 PM I am to deliver pulled pork for 50 people. I bought 4 9 to 10 LB shoulder roasts, rubbed them up and got the BGE loaded with a fresh batch of lump and applewood. Once it had settled in at about 250 F i put on the butts, that was about 4:30 PM yesterday. Everything was holding steady when I checked it at 8:30 PM so I went out for some libation with the family.

I got home in fine shape at about 11:30 PM and checked the egg, it was running at about 235 F . Made a couple of tweaks and set my clocks forward (U. S. Daylight Savings Time) and passed out. Got up this morning at about 7:00 AM (new time - 13.5 Hrs cook time) and the Egg was just over 120 F and the internal meat temp was 137 F.

I have no idea when things went south. The butts are in the oven now and at 300 I was going to get the temp up to 165 before I pulled them. Question is... Are these going to be safe to eat? What's the safe holding temp for pork 140? Any ideas where I can buy 30LBS of pulled pork BBQ on short notice? :pray:

Captain Dave
03-14-2010, 08:38 AM
Chill! They'll be fine.

Cracklin Jeorge
03-14-2010, 08:41 AM
Can I pull them now and then bring them back up to 165°?

Captain Dave
03-14-2010, 08:45 AM
Are they still in the oven?

Rick's Tropical Delight
03-14-2010, 08:48 AM
Ok today @ 1:30 PM I am to deliver pulled pork for 50 people. I bought 4 9 to 10 LB shoulder roasts, rubbed them up and got the BGE loaded with a fresh batch of lump and applewood. Once it had settled in at about 250 F i put on the butts, that was about 4:30 PM yesterday. Everything was holding steady when I checked it at 8:30 PM so I went out for some libation with the family.

I got home in fine shape at about 11:30 PM and checked the egg, it was running at about 235 F . Made a couple of tweaks and set my clocks forward (U. S. Daylight Savings Time) and passed out. Got up this morning at about 7:00 AM (new time - 13.5 Hrs cook time) and the Egg was just over 120 F and the internal meat temp was 137 F.

I have no idea when things went south. The butts are in the oven now and at 300 I was going to get the temp up to 165 before I pulled them. Question is... Are these going to be safe to eat? What's the safe holding temp for pork 140? Any ideas where I can buy 30LBS of pulled pork BBQ on short notice? :pray:

the rule is 4 hours between 40 and 140. so it was 6.5 hours between the times you checked the meat? the egg did not go from 235 to 140 in 5 minutes...

shoulda run it at 250 like i told you. shoulda used a wiggle rod up through the charcoal grate to stir the charcoal from underneath just before going to bed. shoulda got up and checked it at 4 hours.

jim dandy's maybe?

Rick's Tropical Delight
03-14-2010, 08:56 AM
they might not pull too easily at 165. ya might yave to slice.

call me

Cracklin Jeorge
03-14-2010, 08:59 AM
Yes Captain Dave. They are still in the oven. Internal temp is up to about 150

Shoulda stayed sober Rick but where's the fun in that besides it was Julie O's Birthday and you shoulda been there.

I don't have a wiggle rod, at least not the kind to which you are referring. :wink:

Jim Dandy's is an option. Are you saying this pork is iffy?

bigabyte
03-14-2010, 09:03 AM
Do you have any idea if they ever did get above 140 for a spell? If so, then 137 is pretty close and reheating might be safe. If they never hit 140 internal though, then you definitely have a bunch of sick-traps sitting there. Better to find alternative solution and/or apologize than make people sick in my opinion if you don't know.:wink:

Captain Dave
03-14-2010, 09:06 AM
Run em up to 180-190, let em rest an hour and pull em

Captain Dave
03-14-2010, 09:10 AM
Foil em if your pressed for time. That'll speed things up.

Captain Dave
03-14-2010, 09:12 AM
Were you using "k"?

CajunSmoker
03-14-2010, 09:23 AM
If your pit temp was at 120 and your internal was still at 137, you had to have gotten well past 140 for a considerable length of time. You must have just dropped in to the zone before you checked them. I would keep em going to my target temp and them pull them. 165 may be a good temp to check them at, since you don't know how high they went initially. If the bone doesn't wiggle and the probe still has resistance, then put back in and go on up to 195 - 200.

Cracklin Jeorge
03-14-2010, 09:25 AM
Thanks guys. I am pretty sure they made it above 140 based on the egg temp fall off over 6 hours and the 137 internal temp this am, although I did not probe them last night.

Just got off the phone with RTD's pork butt hot line and I have a plan.

Are they still in the oven?

Were you using "k"?

What is "k"?

Rick's Tropical Delight
03-14-2010, 09:36 AM
thirdeye has a new site (http://thirdeyebbq.com/default.aspx) and your new tools are on the way :thumb:

Cracklin Jeorge
03-14-2010, 09:38 AM
Cajun Smoker said... "You must have just dropped in to the zone"

This I can confirm on a personal level I definitely dropped off in to the zone, just after I switched from beer to Whiskey.
:whoo:

CajunSmoker
03-14-2010, 09:39 AM
Cajun Smoker said... "You must have just dropped in to the zone"

This I can confirm on a personal level I definitely dropped off in to the zone, just after I switched from beer to Whiskey.
:whoo:


Yea, I hit a zone last night too:doh:

Cracklin Jeorge
03-14-2010, 09:40 AM
thirdeye has a new site (http://thirdeyebbq.com/default.aspx) and your new tools are on the way :thumb:

What a brother! I love you man :yo:

Rick's Tropical Delight
03-14-2010, 09:58 AM
always a pleasure to help a brother with his butt. :flame:

where did you get those butts?

Cracklin Jeorge
03-14-2010, 10:03 AM
The Buts came from Jungle Jim's $1.49 Per pound
I bought about 1/2 of what was in the case, better hurry.

Cracklin Jeorge
03-14-2010, 10:53 AM
Here's some pics of the afore mentioned Butts...
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Pulled%20Pork%20Butt/Rubb_it.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Pulled%20Pork%20Butt/Smoke_It.jpg

Captain Dave
03-14-2010, 11:35 AM
"K" is Kingsford. Just wondering.

Redwingsfn31
03-14-2010, 11:50 AM
The Buts came from Jungle Jim's $1.49 Per pound
I bought about 1/2 of what was in the case, better hurry.





I love the Jungle.....

Cracklin Jeorge
03-14-2010, 12:33 PM
"K" is Kingsford. Just wondering.

No I used lump and some apple wood chunk.