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Propane smoker went out overnight. What should I do?
Posted on 1/18/20 at 9:38 am
Posted on 1/18/20 at 9:38 am
Propane smoker went out overnight. What should I do?
Was smoking a couple of Boston butts. Put them on at about 6:30 PM and was going to let them smoke for 16 hours and/or 195 degrees finished temp at 225. Went out to check them this morning at around 7:30am (slept in) and the smoker was off, apparently wind blew out the flame at some point. Smoker box was cold and temperature of butts was 136°.
Relit smoker and have a temperature of box back up to about 250°. Butts are now at 143°. My concern is not knowing what temperature they got up to overnight before temperature started to fall. Don’t want to dry them out. I did inject them pretty well with a mixture of apple juice water salt sugar etc.
Should I just smoke them for a total of 16 hours and be done with it? Or should I continue to go for my finished temperature of 195°?
Was smoking a couple of Boston butts. Put them on at about 6:30 PM and was going to let them smoke for 16 hours and/or 195 degrees finished temp at 225. Went out to check them this morning at around 7:30am (slept in) and the smoker was off, apparently wind blew out the flame at some point. Smoker box was cold and temperature of butts was 136°.
Relit smoker and have a temperature of box back up to about 250°. Butts are now at 143°. My concern is not knowing what temperature they got up to overnight before temperature started to fall. Don’t want to dry them out. I did inject them pretty well with a mixture of apple juice water salt sugar etc.
Should I just smoke them for a total of 16 hours and be done with it? Or should I continue to go for my finished temperature of 195°?
3
Posted on 1/18/20 at 9:45 am to lsu1987
16 hours seems a tad bit excessive. After about 3 hours meat stops absorbing smoke.
Posted on 1/18/20 at 10:25 am to cable
Low and slow.....
Posted on 1/18/20 at 10:29 am to lsu1987
They might still be okay, but I wouldn’t risk it. Start over
And yeah, 16 hours on pork butts is taking “low and slow” to the extreme
And yeah, 16 hours on pork butts is taking “low and slow” to the extreme
Posted on 1/18/20 at 10:41 am to The Nino
I'd probably just start over since I don't know how long they were sitting in the danger zone with no heat. Butts are cheap.
This post was edited on 1/18/20 at 10:43 am
Posted on 1/18/20 at 10:55 am to Dam Guide
Wrapped them in foil. Pulled them. All is good
Posted on 1/18/20 at 10:56 am to The Nino
Chris Lilly.....225 for 16 hours.....
Posted on 1/18/20 at 11:19 am to lsu1987
I’m familiar with his technique. Just don’t think it’s necessary for pork butt
quote:I would seriously reconsider eating these. You found them @ below 140. There’s no telling how long they were below that temp, which is considered as the prime bacteria growth range. Even if you bring the meat to proper temp, bacteria can still remain and the exotoxins & endotoxins will still be present regardless of bacteria prevalence. $40 isn’t worth the risk IMO
Wrapped them in foil. Pulled them. All is good
This post was edited on 1/18/20 at 11:29 am
Posted on 1/18/20 at 11:24 am to lsu1987
Go to 195, they will be fine.
Posted on 1/18/20 at 11:26 am to The Nino
I appreciate the feedback but remember when I looked at them this morning they were at 136. That’s only 4° into danger zone.
Posted on 1/18/20 at 11:36 am to lsu1987
But you’re cooking it so slow that it was in the danger zone for many hours. If the meat wasn’t consistently increasing in temperature while in that zone or if it happened to stall/cool, you’re at a high risk of bacteria growth. Call me overly cautious, but I did take food micro in college. Good luck either way 
Posted on 1/18/20 at 12:02 pm to The Nino
Appreciate it. You have to think though that every pork butt that was ever put on any smoker goes through the same cooking “danger zone” range. It’s not ground meat, it was never exposed to air or mixing. I am confident it is going to be fine.
I will let you know if we gets the shits.
I will let you know if we gets the shits.
Posted on 1/18/20 at 12:43 pm to lsu1987
quote:That’s not really how this works
You have to think though that every pork butt that was ever put on any smoker goes through the same cooking “danger zone” range.
quote:This is how your cook differs from a normal, safe cook
If the meat wasn’t consistently increasing in temperature while in that zone or if it happened to stall/cool, you’re at a high risk of bacteria growth
You started a thread because you were concerned. I’m just telling you that your concerns were valid
Posted on 1/18/20 at 3:21 pm to The Nino
quote:
, 16 hours on pork butts is taking “low and slow” to the extreme
Not even close to the extreme. I've done 72 hour smokes indoors on very low heat and product turns out like competition level. Be patient and trust the process.
Posted on 1/18/20 at 3:53 pm to The Nino
In my original post, my concern wasn’t whether or not the pork was safe, it was whether or not it had gotten up to a high enough temperature for collagen break down etc. Also, if I had to bring it up to 195 again, would the pork butt would dry out?
FYI it turned out fine.
FYI it turned out fine.
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