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Pork Butt Fire Question

Hey All. Super high winds playing havoc with temps and for the first time fire went out for maybe 30 minutes when wasn't paying attention. Grill got down to 150 for good half hour so I through in oven and re-lit. Pork temps never dropped. Am okay from a food safety perspective? Just want to be sure. Thanks!
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Comments

  • I'm no expert but if you were at least 150, I think you are okay. I would have no issue continuing the cook if that happened to me.
    Clarendon Hills, IL
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  • According to a dietitian friend, anything above 140 is safe to eat.
    Dan, Columbia,Mo.
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  • coastaleggcoastalegg Posts: 20
    edited February 2014
    Thanks. Sorry for the misspelling. I figured I was safe but thought I'd ask since certainly others have gone through same thing. Meat never dropped in temp and stayed where it was in cook for 1/2 hour at 140. Wouldn't think 1/2 hour stall at that temp would hurt much especially when I have 6-7 hr cook still
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  • I consider myself an expert in this area.  The danger zone for food is 40F -140F.  So your 150F is not an issue.  Food maybe be in the danger zone for 60 mins without worry.

    Hope that helps
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  • Thx Jobi!
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  • Carolina QCarolina Q Posts: 7,915
    The 2-40-140 rule...

    No more than two hours between 40 and 140°.  And if the ambient temp is 90° or higher, no longer than ONE hour. 'Course, the USDA also says,

    When roasting meat and poultry, use an oven temperature no lower than 325 °F.


    Guess that means no more lo n slo.

    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Awesome. Thx Q,
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