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  • Smoker broke overnight

    Hi everyone this might be first post but would appreciate some help. I was doing a shoulder overnight and at 2am it was up over 170 already. When I woke up 830 temp was down to 98. Is it safe to finish cooking in oven? Seems my heating element broke. Really appreciate any and all help.

    Thanks!

  • #2
    When in doubt toss it out....

    If it were me, and I was just feeding myself, I would cook it in the oven and take a chance.... if I were going to feed to others I would toss...

    You did get it above 165 so that killed everything.. I just don't know how long it was below 140 that would have me worried.
    Brian

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    • #3
      That’s kind of my thought too. I’m cooking it in the oven but will probably just chuck it. Sucks. Thanks though.

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      • #4
        What’s yer weather like? Cold? Ehh... still risky somewhat.

        Sorry man.
        In God I trust- All others pay cash...
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        • #5
          Oh..and welcome to Smoked-Meat :{)
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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          • #6
            Well, if the meat was over 170* internal, it was cooked through. The question would relate to what happened after that point. If you pop it in the oven to finish as pulled pork at 195* to 205*, any surface bacteria will also be killed (again). I seriously doubt there will be a problem. If anything, any issue will likely relate to the texture of the meat (but that is a guess).

            Basically it was no different than a fully cooked pork roast for slicing when you last checked the temp.
            Dave

            I love coming home. My back porch smells just like a BBQ joint.....

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            • #7
              Should be fine, temp an average of 11 degrees an hour so it was under 140 for slightly less than 4 hours. I would've have fridged it, reheated later and sliced.
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              • #8
                Originally posted by aperez49 View Post
                That’s kind of my thought too. I’m cooking it in the oven but will probably just chuck it. Sucks. Thanks though.
                You made the right call.



                Chance are you would have been fine. But then chances are also you might have turned into a hydro powered stool rocket and spent a fun day on the commode.
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                • #9
                  Weak Man, sorry

                  Darren

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                  • #10
                    To me...And maybe to me alone...

                    I can't imagine putting meat in a smoker of any kind and going to sleep...
                    That has bad news written all over it...

                    BBQ is a food of love and should be treated that way...
                    Craig
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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      To me...And maybe to me alone...

                      I can't imagine putting meat in a smoker of any kind and going to sleep...
                      That has bad news written all over it...

                      BBQ is a food of love and should be treated that way...
                      I am in your camp,,,,but have been known to nod off a few times.....I learned a very memorable lesson that night.....don't hold your beer.

                      But with all the new gadgets out there I may try a set it and forget it for a few hours.

                      There are a number of monitors that you can set a low temp alarm for just this purpose.

                      I am testing a WiFi one from Tappacue. I can set it and check from my phone. I figure if something would happen I can call the wife to tell her to call fire department or turn on the oven....

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                      • #12
                        Originally posted by DDave View Post
                        You made the right call.
                        Chance are you would have been fine. But then chances are also you might have turned into a hydro powered stool rocket and spent a fun day on the commode.
                        Ouch I'd chuck it also
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                        • #13
                          I agree... perhaps this could have been handled a little more “gently”. But I know Dave pretty well..and..well, he’s just a fact based kinda guy. It’s not personal..he works best with known quantities IMO. Which..in this arena, is of paramount importance. Again..altho I DO know most of the mitigating factors here and COULD make a SWAG... I will not. I’m a chicken

                          And sure..we do NOT typically know if our meat has been compromised. Granted it is a SMALL risk..even if so..assuming good hygiene practices etc. To me..that’s a FAIR assumption. NOT a guarantee. We ALL seen the number of recalls, etc. that happens industry wide on a regular basis.

                          And yeah..I’d have liked to seen the answer to the “cold” question..but in hindsight..there’s just too much UNKNOWN here. I mean the mass of the smoker/grate combo would matter. Ugh... I don’t need a headache

                          PS: Your so called “dumb hicks” pretty much supported, and continue to support all the “brainiacs” we have. Many times using wit, guile and experience..ALL of which..overall..are the best teachers when the rubber “meats” the road ;{)

                          An anecdote... as a young shaver I was in the local hardware store buying BB’s for my Red Rider. Farmer in front of me bought some washers. The clerk said $$2.75, and the farmer says “Damn..next time I’m just gonna drill some holes in a few quarters!”

                          I will never forget that “dumb hick” Mr. Buford Clark. He taught me alot.
                          In God I trust- All others pay cash...
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                          • #14
                            Don't go away, Ryan! Us dumb country hicks need to stick together!



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                            • #15
                              The meat was cooked and smoked - so the outside inch or so is also cured - how is this any worse than shoving it in a cooler for a few hours ?
                              And given its sterile and in a sterile environment - where are you getting bacteria from to make you ill ?

                              Got to admit sometimes you guys just plain don't make any sense.
                              there's food safety and then there's scientific fact. Sometimes round here never the twain shall meet.

                              The so called 'danger zone' (which doesn't apparently apply to sous vide) does not apply in this case.

                              The meat is cooked, so danger zone no longer applicable.
                              meat is smoked, so no surface bacteria of any consequence.
                              meat is in a smoker that has been hot enough to kill most bacteria.
                              Oh yeah and the interior surface of most smokers is toxic to just about anything.
                              Where is the issue ?
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