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  #1  
Old 10-27-2017, 11:15 AM
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Default pulled pork from picnic

What is the time in the danger zone for pork? I got the picnic into the smoker at 6:45 with an internal of 38*. When will it be an issue with bacteria development? Smoker has been 225-250* since start. Picnic is about 8-9lbs.
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  #2  
Old 10-27-2017, 12:07 PM
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Did you probe prior to cooking?

Or did you probe after the outside temp was raised?
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Old 10-27-2017, 12:16 PM
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prior to cooking. It's @ 131* right now

Last edited by Jimr; 10-27-2017 at 12:21 PM.
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Old 10-27-2017, 12:21 PM
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the "rule" is 40 to 140 in 4 hours. .... but I guess there are different thoughts on that too... so I guess you have not hit 40 yet so you will still have 4 hours after you hit 140...
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Old 10-28-2017, 10:05 AM
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And dont probe cold meat. Why? You know what the temp is Probe AFTER surface has reached 140. Its a small risk..but it IS possible to poke nasties on the outside...inside.
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Old 10-28-2017, 10:20 AM
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Originally Posted by barkonbutts View Post
the "rule" is 40 to 140 in 4 hours. .... but I guess there are different thoughts on that too... so I guess you have not hit 40 yet so you will still have 4 hours after you hit 140...
pretty sure ya meant 40........

like rich said don't take temps until the surface hits 140+..........if it is a "whole intact muscle" you really don't have to worry about the danger zone in most cooking situations.
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Old 10-28-2017, 10:36 AM
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pretty sure ya meant 40........

like rich said don't take temps until the surface hits 140+..........if it is a "whole intact muscle" you really don't have to worry about the danger zone in most cooking situations.
yeah I did.. thanks!!
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Old 10-29-2017, 10:09 AM
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For the longest time I inserted my temp probe at the time I was preping and injecting. I figured if I kept everything clean it couldn't be any worse than the needles i was using. I just kept everything clean.

These days I keep everything much simpler, just a good rub and low and slow nothing below 250F.

I have always found it difficult to make 140F in 4 hours cooking at 255 to 250F. I have since raised my cooking temps to 250 to 275F and do not have any issues getting 140F when I insert the probe at the 4 hour mark.

Last note on breaking 140F within 4 hours, and it differs slightly from my brothers. I believe this is a government standard used for the commercial preparation of products and used to keep the public safe. While it is important it is no less important than kitchen cleanliness and personal hygiene during food prep.

During my early days of smoking I tried to "low and slow" method of cooking at 225F and really had difficulties in getting to 140F in 4 hours. I will admit there were smokes that 140F occurred more around the 5 hour mark. While the 140F is the industry benchmark and should be ours when cooking it may not be all that. It is any part of the equation for for safety.

Good luck.
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Old 10-29-2017, 12:04 PM
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Last note on breaking 140F within 4 hours, and it differs slightly from my brothers. I believe this is a government standard used for the commercial preparation of products and used to keep the public safe. While it is important it is no less important than kitchen cleanliness and personal hygiene during food prep.
IT of a whole muscle un-molested hunk of meat does NOT have to reach 140/4 hrs. It would be nice, but thats it. Because it was never exposed to any pathogens..they aint there to grow.
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