Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Butt and food safety question

HungryNephewHungryNephew Posts: 267
edited 6:53PM in EggHead Forum
I put a pair of 5.5 lb butts (4 inches of space between them) in last night at 2 am @250. At 7am the internal temp was 139 (it is 159 now). It is my understanding the safety zone is "four hours between 40 and 140 degrees".

I'm not sure the exact temp of my fridge but I am assuming is close to 40.

So, even though it was in the egg, did it spend too much time in the danger zone?

Comments

  • FidelFidel Posts: 10,172
    No.

    The internal temp is not your concern. Surface temp is.

    I am sure your surface temp was well above 140 in short order once the meat was in the cooker.

    That being said, any salt in the rub and the alkaline nature of the smoke in the egg would inhibit bacterial growth as well.
  • Thanks Rod, that all makes sense. Disaster adverted!
Sign In or Register to comment.
Click here for Forum Use Guidelines.