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Started By
Message
Smoker failure- A pork butt situation
Posted on 1/31/13 at 1:04 pm
Posted on 1/31/13 at 1:04 pm
I butt a 4ish pound butt on to smoke at 7:30 this a.m. Electric water smoker device. Got it pegged on 225 and went to work. Ran home at lunch to check on it and found that my smoker had surrendered. It was 105 deg on the thermometer and apparently had been that way for a while. Butt was Luke warm feeling and had not cooked any. I threw a fire together in my big pit, put the butt on the cold end and shagged arse back to the office. Question is, do y'all think the pig got ruined in the 4 or so hours it sat in a 100 degree box?
3
Posted on 1/31/13 at 1:11 pm to Fap-n-Nap
No. It's good as long as it's washed down with Old Charter from a handle...it must be from a handle.
Posted on 1/31/13 at 1:17 pm to OTIS2
So what your saying is I need to pick up a pizza.
Posted on 1/31/13 at 1:19 pm to Fap-n-Nap
I'd eat it...with the preconditions stated.
Posted on 1/31/13 at 1:24 pm to OTIS2
It should be fine.
Posted on 1/31/13 at 1:29 pm to Fap-n-Nap
It's fine.
Posted on 1/31/13 at 1:29 pm to Capt ST
i'd eat it!
Posted on 1/31/13 at 1:31 pm to OTIS2
Thanks Otis. Of course if I die from a tainted pulled pork taco I gonna sue yo arse. 
Posted on 1/31/13 at 1:34 pm to Fap-n-Nap
quote:I'll make sure the broken hearted Mrs Fap gets a tremendous sum from my insurance and then...
if I die from a tainted pulled pork taco I gonna sue yo arse.
This post was edited on 1/31/13 at 1:36 pm
Posted on 1/31/13 at 1:37 pm to trumpedup
quote:
i'd eat it!
Posted on 1/31/13 at 1:39 pm to OTIS2
Posted on 1/31/13 at 1:58 pm to Fap-n-Nap
Mr Nap, a woman married you with a name like that? 
I think the meat will be fine.
I think the meat will be fine.
Posted on 1/31/13 at 2:07 pm to Gris Gris
quote:
I think the meat will be fine.
That was her thought process when she was pursuing me Gris.
Eta- sorry Gris.
This post was edited on 1/31/13 at 2:09 pm
Posted on 1/31/13 at 2:21 pm to Capt ST
quote:
It should be fine.
Not-so-famous last words. Second only to "Hold my beer and watch this shite"
There's a general rule of 40-140 in 4 hours for uncured meat. IWNEI
Posted on 1/31/13 at 2:28 pm to mx579
quote:
There's a general rule of 40-140 in 4 hours for uncured meat. IWNEI
Oh shite. Can expound on that rule a little bit?
Posted on 1/31/13 at 2:33 pm to Fap-n-Nap
I'd eat it.
1. Its a solid cut of meat
2. Critters that make you
dont really like smoke
3. Your heating to above 140 after it sat out
1. Its a solid cut of meat
2. Critters that make you
dont really like smoke 3. Your heating to above 140 after it sat out
Posted on 1/31/13 at 2:36 pm to Fap-n-Nap
Just a general rule from the smoking forums I post on. That temperature range is ideal growth conditions for botulism bacteria but I don't really know much about the 4 hours. Just easy to remember saying 40-140 in 4. It would probably be fine but that off chance of botulism scares me.
Posted on 1/31/13 at 3:54 pm to Fap-n-Nap
quote:
Posted by Fap-n-Nap quote: I think the meat will be fine. That was her thought process when she was pursuing me Gris. Eta- sorry Gris.
Ugh!
BR, you might want to rethink your post above.
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