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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 1:16 pm to CAD703X
Posted on 10/9/14 at 1:16 pm to CAD703X
quote:
The meats were coolered for approximately 18 hours yet when I removed the meats at 11:00 am on "Feeding Day" to slice, pull, cut, etc., the briskets were still hot enough to make holding them with ungloved hands quite uncomfortable.
The comfort of holding is a terrible determination for food safety. Again 122-140 can damage skin and is generally uncomfortable to hold, but a dangerous temperature for food. This guy should have used a thermapen to get an actual internal temp.
Naked whiz did an article on this:
FTC Holding Times
I would be uncomfortable holding a bunch of meat for 12+ hours. If you go to pull and it is 130 you risk getting your guests sick.
This post was edited on 10/9/14 at 1:19 pm
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