I slow cooked a pork butt roast on the Weber kettle yesterday for pulled pork today but ran out of time around 11pm the meat internal temp was somewhere around 135 degrees. Took it off wrapped it in foil and put it in the fridge overnight. Question is can i further cook it to the needed temp or should i toss it in the trash.
Oh that'd be a tough situation cuz you don't wanna overtook the outside before bringing the inside up to temp.
I would maybe try cutting the butt in half, turning it inside out and then cooking it. Maybe that'll even out the cooking process and you'll end up with more bark!
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Disclaimer (I'm not sure)
But I would think it would be fine. I wouldn't bother finishing it on a kettle. Instead, I'd put it in a 250 degree oven wrapped and in a pan to finish.
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I'm no expert at food safety, but I would probably toss it.
Better safe than sorry when it comes to the possibility of making yourself or others sick.
Pork butt isn't that expensive to replace.
Oh ya i also wouldn't bother with the Kettle it was already on for 8 hours in the kettle. I'm more worried about food poisoning. It was a $20 roast and i could chalk it up to experience.
Thanks for the response.
Oh yeah. Food poisoning. Forgot about that lil guy
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I would toss it if it took 8 hours to get to 135. Try increasing your kettle temp next time.
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Quote from: HoosierKettle on April 22, 2018, 05:01:26 AM
Disclaimer (I'm not sure)
But I would think it would be fine. I wouldn't bother finishing it on a kettle. Instead, I'd put it in a 250 degree oven wrapped and in a pan to finish.
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Great answer, but I can also agree with the other side as well. They are cheap and the shits will put you out for days.
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FUCK food poisoning it's got salt & smoke all over it....wrap it in foil and finish cooking it one way or the other.
Next time set up a snake and go to bed with an alarm set for your estimated finish time.
Food poisoning is the best diet plan, much faster than Adkins or south beach
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As long as it didnt hover in the danger zone for an excessive amount of time it'll be fine.
More than likely it was enhanced with a solution (sodium chloride and/or a nitrite), covered in a salty rub and standing in smoke for several hours. With all those preservatives you can way over shoot any food lab's time line recommendation.
But the USDA web site wont tell you that...
Quote from: HoosierKettle on April 22, 2018, 05:25:56 AM
I would toss it if it took 8 hours to get to 135. Try increasing your kettle temp next time.
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I would throw it away also. The rule is 4 hours to hit 140. And how long did it sit in the refrigerator cooling down below 40.
I for sure wouldn't feed it to my kids or anyone else if I was going to attempt to eat it.
The danger zone recommendation applies to holding & cooling, it doesn't and never did apply to cooking.
As long as the meat is in the cooking vessel and continuously cooking (gaining temperature) there is no recommendation, rule, restriction on cooking time.
The USDA web site dont tell you that either...
The only recommendation for roasting/cooking is to use an oven @ 325, based on the probability of avoiding the danger zone for longer than the 2 hours recommended, not 4 hours (anymore).
Sous vide anyone?
I understand this particular circumstance "is resolved" now, but let's say you continued cooking but were concerned about the outside getting done too fast relative to the inside.
Could you:
Get oven up to proper temp, microwave for a few minutes, then put it in the oven?
The insides would get brought up faster than the outside, in the nuker, so that there's more of a balance by the time it hits the oven.
You could do that...
Personally Id just wrap it in foil & finish it. The steam should help re-heat it quick enough.
Quote from: addicted-to-smoke on April 24, 2018, 04:56:22 AM
I understand this particular circumstance "is resolved" now, but let's say you continued cooking but were concerned about the outside getting done too fast relative to the inside.
Could you:
Get oven up to proper temp, microwave for a few minutes, then put it in the oven?
The insides would get brought up faster than the outside, in the nuker, so that there's more of a balance by the time it hits the oven.
@addicted-to-smoke , I see that you are still under this illusion that has been propagated since the birth of the MO ...
http://www.culinarylore.com/food-science:do-microwaves-cook-from-the-inside-out
MacEggs, myth-busting with actual SCIENCE? Say it ain't so ...
;)
The original poster is suffering from FUD. Fear uncertainty and doubt. Once that sets in, you must discard the food because it won't be enjoyable no matter where the truth lies.
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Toss it. And next time, jack your cooker temps up to 250-275. Make sure your temp gauges are accurate. Start the cook early in the morning. Fuck sleep. Monitor it all day.
It was a whole muscle. There were no nasty bits inside the meat. They would have been on the outside, and the cook temps were over 200 degrees. All the nasties were long dead.
Quote from: Darko on April 24, 2018, 03:21:05 PM
It was a whole muscle. There were no nasty bits inside the meat. They would have been on the outside, and the cook temps were over 200 degrees. All the nasties were long dead.
There was a probe inserted into the meat at least 1 time. When and how many times was it probed during the 8 hours it took to get to 135*F.
Was it injected before the cook? All of that poking could have put the "nasties" inside.
How hot was the cook during the 8 hours? Did it drop way low for awhile?
Nasties grow between 40*F and 140*F
Be safe, a cheap piece of meat is not worth getting sick or death in rare situations.
To give some perspective, I smoked a pork butt over the weekend that was 50% frozen. Average cook temp was 275 and it was 10#. At 5 hours it was at 145. Wrapped and 198 internal at 7 hours.
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Quote from: WinnipegKettle on April 22, 2018, 05:15:27 AM
Oh ya i also wouldn't bother with the Kettle it was already on for 8 hours in the kettle. I'm more worried about food poisoning. It was a $20 roast and i could chalk it up to experience.
Thanks for the response.
Well it's been 4 days since you posted. Which way did you go? Did you throw it away or throw it up? (lol) We need an end to this story.
Quote from: Harleysmoker on April 24, 2018, 08:29:08 PM
Quote from: Darko on April 24, 2018, 03:21:05 PM
It was a whole muscle. There were no nasty bits inside the meat. They would have been on the outside, and the cook temps were over 200 degrees. All the nasties were long dead.
There was a probe inserted into the meat at least 1 time. When and how many times was it probed during the 8 hours it took to get to 135*F.
Was it injected before the cook? All of that poking could have put the "nasties" inside.
How hot was the cook during the 8 hours? Did it drop way low for awhile?
Nasties grow between 40*F and 140*F
Be safe, a cheap piece of meat is not worth getting sick or death in rare situations.
A lot of good questions there, that we don't know the answers to.
I was replying only based on my experience and methods. I don't inject butt and I don't probe until at least 4hrs or so into the cook. As far as the nasties, it doesn't take very long for the surface of the meat to heat up to grill temp, which is way beyond any temp that will kill bacteria almost instantly.
Quote from: Cellar2ful on April 25, 2018, 06:48:28 AM
Quote from: WinnipegKettle on April 22, 2018, 05:15:27 AM
Oh ya i also wouldn't bother with the Kettle it was already on for 8 hours in the kettle. I'm more worried about food poisoning. It was a $20 roast and i could chalk it up to experience.
Thanks for the response.
Well it's been 4 days since you posted. Which way did you go? Did you throw it away or throw it up? (lol) We need an end to this story.
Well we ate it but for some reason i didn't enjoy it much. Guess in the back of my mind i was thing about food poisoning.