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Contamination?

Need some help with the dish I made, not sure if it's safe to eat. Any advice would be appreciated or suggestions, or comments. I marinated a chuck roast with some allegro, Stubbs, and bourbon. The next day, I put the chuck roast on the grill, poured the marinade into a pan underneath it to catch the drippings. Chuck roast and marinade were in the smoker at about 250 for four hours. Then I put the Chuck roast in aluminum foil, poured the marinade in the foil over the chuck roast, and wrapped it up. I kept that combination inside the smoker for about another three hours at about 275 to 300°. So, what do you think? Is it safe to eat? don't know if this is a stupid question but honestly I'm not sure given the contamination possibility. Chuck roast is all kinds of fork tender, and ready-to-eat. Thanks guys.

Comments

  • cazzycazzy Posts: 8,808
    You're good! Sounds delish...enjoy your meal!
    Just a hack that makes some $hitty BBQ....
  • billybonbillybon Posts: 209
    If you are worried about the marinade, it should not be a problem. It has cooked long enough to kill any contamination that may have existed.
  • henapplehenapple Posts: 15,575
    I'd go by meat temp... If it's tender you should be fine.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • mokadirmokadir Posts: 114
    No problem. No known pathogen could have survived that.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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