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Fire went out overnight. Toss 'em?

dmgershdmgersh Posts: 4
edited August 2013 in Pork
I put on 2 8.5 pound butts at about midnight last night. I got up and checked on it around 3 or 330, and the temperature was around 300, so I made some slight adjustments and went back to bed. My first overnight cook since my barbecue guru died.

This morning around 7 o'clock I discovered the fire had gone out, the temperature was down around 160, and the meat was at about 115°. I put them in the oven while I got the fire restarted, and the temperature in the never went below 110. Do I need to throw them out?


  • BigWaderBigWader Posts: 670

    I say keep them.  You said the temp in the egg was 160 which is at the top of the danger zone but coming down from much hotter for several hours.  The internal temp is on whole muscle so really no risk of it being contaminated (unless you injected). 

    In my opinion all the nasty stuff would be cooked already and you'll be fine. 

    Carry on and enjoy....

    Toronto, Canada

    Large BGE, Small BGE


  • CookinbobCookinbob Posts: 1,690
    I would keep. Should not be a problem.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • dmgershdmgersh Posts: 4
    Thanks guys.

    Though I admit that I will be a little bit nervous when I see all of our guests eating it...
  • lousubcaplousubcap Posts: 16,777

    If you are uneasy about the pork, toss them, get two more and cook them "turbo".  You can search for that process (use google and add big green egg to your query) and you can have them done in around six hours or so.  Hopefully @mickey (turbo-man) will be along.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Black_BadgerBlack_Badger Posts: 1,182
    I had two of my first over nights go out. Fired them back up the next day, cooked to temp and enjoyed them, never had s problem. I understand the concern, but if it was me, if eat them.

    Finally back in the Badger State!

    Middleton, WI
  • JeffMJeffM Posts: 103

    The “Danger Zone” (40 °F-140 °F)

    Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” That’s why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

    You should be fine as the ambient temp stayed above 140.  You do nt know what the internal temp of the meat was at 3:30 AM.  It amy not have dropped much if any.  By the way, cooking butts turbo has worked much better for me. Use 330 degrees to get the meat temp up to 160.  Wrap in foil until 200 degress. Usually a 4-5 hour process tops.

  • dmgershdmgersh Posts: 4
    Thanks! Great info. At 330 I was a little groggy but I believe the internal temp was about the same. In the neighborhood of 115. So I'm guessing it continued going up a bit from there, maybe as much as 10 degrees, then came back down
  • reh111reh111 Posts: 188
    I would not throw them out - put them back on - cook to temp and enjoy!
  • MickeyMickey Posts: 18,742
    I would toss. More than likely all on forum are correct, but....
    Here is Turbo.

    · Hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195/200 and then let it rest for an hour or so wrapped in towels in a ice chest. Falls apart and oh so good! Have fun!
    · Be sure you only get a 7lb butt or so for the time (or a couple for more protein )
    . Note: The butt box is not required.
    I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • twlangantwlangan Posts: 299
    Keep'em and run with it.
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