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My wife wanted me to make 6 pulled pork buts for my son's graduation party.

I brined them in canning salt and molasses as I always do.

I put them in the smoker at 200 degrees.

I usually smoke them for eight hours and then into the roaster to finish cooking them till they fall apart.

They smoked for about 4 hours at 200 degrees and I fell asleep. 5 hours later I woke up and found that one of my heating elements quit and the temp inside the smoker was only 140 degrees. No idea how long they sat at that temp.

I put them in the roaster at 250 degrees to finish cooking them. Several hours later they fell off the bone as they should.

My question, did the time spent at 140 degrees contaminate these roasts? If it did, did cooking them to 250 degrees destroy any unwanted bacteria my mistake my have created?

Thanks
Steve
 

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I don't know about you, but if my Mother-In-Law was attending............
 

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It would be nice to know the internal temperature... but falling off the bone is around 195+ and well past the point of being an issue.

Go buy a digital dual temp probe with alarms.
 

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I'd eat it.
 

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The commonly referred danger zone for food safety is from 40 to 140 degrees. In that temp range bacteria can grow. I wouldn't worry about your pork being bad since it was above that temp and was at 140 when you checked it, and continued cooking at higher temp. Unfortunate when plans go south, but I think you have fixed it right.
 

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I had that happen with some meat. My product had a soured smell even after I used the higher heat. It also had a sour taste. I would think if it smells and does not taste sour its OK.:)
 
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