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  #1  
Old 01-22-2017, 07:01 PM
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Default Pulled Pork Attempt, keep it or pitch it?

I am in the process of attempting to smoke a 11# bone in pork butt. Seasoned and injected Saturday morning.
Here is the time line
0630- preheat MES40 to 225*
Light maze w apple and hickory
0700- add slab of baby backs to top shelf
0800- add 11# pork butt on 3rd shelf, foil drip tray underneath
0900- foil baby backs
1200- pull baby backs. IT 158*, insert probe into butt, initial temp reading was 127 after 5 hours, turn unit up to 240.
1330 turn unit up to 250. 2nd probe on shelf was reading 10* cooler than the smoker says.
1645- probe reads 149*. Place butt in foil pan with apple juice and cover with foil. Turn unit up to max (275*). Shelf probe still reading cooler than smoker says.
1730- probe reads 154*. Shelf probe is reading 270*.
Plan is to go until IT hits 195* then rest and shred.
So by not getting to 134* in 4 hours, is this cook best thrown away?
Outside temp has been low 60s and windy.


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Old 01-22-2017, 07:04 PM
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I think you are fine... the outside I bet got to the needed temp... I would keep cooking...
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  #3  
Old 01-22-2017, 07:35 PM
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Keep cooking and don't be shy with the smoke...Sounds like an opportunity for a deliciously smoky batch of pork
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Old 01-22-2017, 07:38 PM
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on re-reading...Heck you're only 10 hours into what could be a 17 hour cook...Sorry if you planned on this for tonight's supper...Order pizza and let the porker have all the time it needs
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Old 01-22-2017, 08:26 PM
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Old 01-22-2017, 09:04 PM
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Default

Quote:
Originally Posted by strength_and_power View Post
I am in the process of attempting to smoke a 11# bone in pork butt. Seasoned and injected Saturday morning.
Quote:
Originally Posted by strength_and_power View Post
So by not getting to 134* in 4 hours, is this cook best thrown away?
I'd say you would have been fine if you didn't inject. If you hadn't injected only the outer 1/4" needed to get up to 135° in four hours. But since you did inject, that changes what the recommendations say. Recommendations for whole intact muscle no longer apply.

If I was going to inject I would have set the initial temp to 250°. But then I always start them at 240°.

127° after 5 hours on an injected butt? I'd toss it and either not inject or crank up the heat next weekend..

But it's your call. Not for me to decide. Just telling you what I would do based on my understanding of the recommendations.
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Old 01-23-2017, 12:47 AM
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You are fine..... SMoke on...
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Old 01-23-2017, 02:00 AM
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Old 01-23-2017, 06:32 AM
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Your times are consistent with most of mine. An eight pound butt usually takes about 7hrs to reach 160 @ 240°. That's where I foil and take to 200 or probe tender. That usually takes 11-12 hrs. Eleven lbs should take 13-14 hrs. Not reaching 134 in 4 hrs is not a deal breaker. It's not fowl. It takes as long as it takes.
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Old 01-23-2017, 06:48 AM
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what did you inject it with ?

Reason being, yes the needle can introduce bacteria into the interior of the meat - but depending on what's in the solution, it can also be an antibacterial solution in it's own right.
Either way I think your meat should be fine.
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Old 01-23-2017, 07:00 AM
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Quote:
Originally Posted by DDave View Post
I'd say you would have been fine if you didn't inject. If you hadn't injected only the outer 1/4" needed to get up to 135° in four hours. But since you did inject, that changes what the recommendations say. Recommendations for whole intact muscle no longer apply.
Technically..this is correct. Altho chances are smaller with pork/beef, you MAY have inadvertently poked bacteria into the meat with the injection process.

While I cannot seem to find info on it, here’s a “poster” recommending 155° for any injected meats. Take note prime rib/rare roast peoples.


https://www.fns.usda.gov/sites/defau...ulesPoster.pdf
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Old 01-23-2017, 07:51 AM
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Quote:
Originally Posted by curious aardvark View Post
what did you inject it with ?



Reason being, yes the needle can introduce bacteria into the interior of the meat - but depending on what's in the solution, it can also be an antibacterial solution in it's own right.

Either way I think your meat should be fine.


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Old 01-23-2017, 08:02 AM
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Quote:
Originally Posted by old retired cabinetmaker View Post
Your times are consistent with most of mine. An eight pound butt usually takes about 7hrs to reach 160 @ 240°. That's where I foil and take to 200 or probe tender. That usually takes 11-12 hrs. Eleven lbs should take 13-14 hrs. Not reaching 134 in 4 hrs is not a deal breaker. It's not fowl. It takes as long as it takes.


At 2030, 12.5 hours in, the IT was 207. I verified this with a second thermometer and then pulled and placed in a cooler for 45 minutes.
Bone pulled right out and the meat pulled/shredded easily, almost too tender.I couldn't resist trying a small piece, I'm not dead and didn't end up spending my evening on the toilet so it was probably fine. Ultimately I decided this was just a visual experiment and ended up tossing figuring a $12 pork butt was not worth the potential down time considering my week is packed. It was a good learning experience and I'm sure the next one will be even better.


The rack of baby backs I did at the beginning did turn out great so there is some solace.



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Old 01-23-2017, 08:03 AM
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Quote:
Originally Posted by Richtee View Post
Technically..this is correct. Altho chances are smaller with pork/beef, you MAY have inadvertently poked bacteria into the meat with the injection process.



While I cannot seem to find info on it, here’s a “poster” recommending 155° for any injected meats. Take note prime rib/rare roast peoples.





https://www.fns.usda.gov/sites/defau...ulesPoster.pdf


Looks like I have some reading to do


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Old 01-23-2017, 10:25 AM
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Just throw away the injector and rock it out again.

It does suck when you start second guessing your smoker, thermometers and judgement.

Sounds like you got a lesson on your smoker.

Test your thermometers right before your cook to solve that problem...

Have another beer to solve the judgment problem...

And get the picture of you throwing away a perfectly good piece of meat out of your head.......it most likely has happened to us all.
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Old 01-23-2017, 10:35 AM
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it most likely has happened to us all.
Oh Yeah.
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Old 01-23-2017, 10:42 AM
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Seems like a waste to me :-(
But each to their own I guess :-)
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Old 01-23-2017, 11:07 AM
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Originally Posted by DDave View Post
I'd say you would have been fine if you didn't inject. If you hadn't injected only the outer 1/4" needed to get up to 135° in four hours. But since you did inject, that changes what the recommendations say. Recommendations for whole intact muscle no longer apply.

If I was going to inject I would have set the initial temp to 250°. But then I always start them at 240°.

127° after 5 hours on an injected butt? I'd toss it and either not inject or crank up the heat next weekend..

But it's your call. Not for me to decide. Just telling you what I would do based on my understanding of the recommendations.


I agree with DDave, because this is what we were taught.
However there is always discussion about the "140° in no longer than 4 hours" thing (if you Inject or Probe before the outside is at 140° for some length of time.)
I always wait until 3 hours in to play it safe, and I don't inject.

Some would just eat some themself before allowing others to eat it. Some would toss it.


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Old 01-23-2017, 12:12 PM
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For the record, I'm just going by what bbally told us all those years ago in the Food Safety discussion thread and remaining cautious.

Yes I realize the risk of pushing bacteria into the meat and something happening is small. But I don't know for a fact that that didn't or is not going to happen. Therefore I don't feel comfortable telling someone "You're fine. Go ahead and eat it" when I don't in fact know that.

I guess I could with some confidence say "You're probably fine and the probability that you will turn into a hydro powered stool rocket is low" but I would rather give them the pertinent info and let them decide for themselves.
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