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Safe to eat?

I started a pork butt last night.  I had the temp dialed in to 250 and it was chugging along.  Went to bed around 11:00, and the IT of the roast was 125-130ish. At some point overnight, the Maverick receiver died.  I woke up at 5:00am this morning and came outside to check.  The Egg must have snuffed itself out because the grid temp was below 100.  IT of the roast was 98.  I stirred the coals and got the grid temp back to 350-ish.  

The plan is to wrap it in tin foil and turbo cook it until it hits an IT of 200.  

Is this safe?  I have no idea how long the grill was snuffed out.  

LBGE since June 2012

Omaha, NE

Comments

  • blind99blind99 Posts: 4,263
    No one knows if it's safe. Some will tell you "it's ok you're cooking it to 165 and everything dies instantly at that temperature." True- but what you can't account for are the heat stable toxins those bugs made while living at temps between 40 and 140. 

    Im usually pretty cavalier and would keep on cooking. But in this case if it were me I'd grab a new butt and just turbo the sucker. You'll have it done in no time with no fear of poisoning anyone. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • THEBuckeyeTHEBuckeye Posts: 4,046
    @nolaegghead would know.
    New Albany, Ohio 

  • blind99blind99 Posts: 4,263
    @nolaegghead would know.
    I heard he and Scotty are out getting tats this morning
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • DoubleEggerDoubleEgger Posts: 12,161
    I'd toss it 
  • CTMikeCTMike Posts: 1,715
    edited June 2017
    Pitch it, not worth the risk. Go buy another and cook it at 350 and it will still be done in time for dinner. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • SaltySamSaltySam Posts: 581
    Thanks guys!  The lunch crowd will be disappointed, but it's not worth the risk.  Much appreciated!

    LBGE since June 2012

    Omaha, NE

  • THEBuckeyeTHEBuckeye Posts: 4,046
    blind99 said:
    @nolaegghead would know.
    I heard he and Scotty are out getting tats this morning


    Perhaps but I doubt it.
    New Albany, Ohio 

  • Smokin_TroutSmokin_Trout Posts: 487
    Had the same thing happen with 60lbs on it. thought about it for a little and decided that it wasn't worth anyone getting sick.
  • jeffwitjeffwit Posts: 1,250
    .
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • thetrimthetrim Posts: 6,084
    I get almost as depressed when I see an "Is it safe" thread as I get excited when I see a "new table" thread
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • GregWGregW Posts: 1,734
    Not related to BBQ, but 35 years ago when I was on a dirt poor budget, I was living on frozen chicken pot pies. I would buy them and stock the refrigerators freezer.
    When I came home one night after work, I discovered the freezer door wasn't closed. Much to my dismay, I found all my pot pies had completely thawed and were at room temperature.

    I decided to roll the dice and cook two of them for supper.

    I'm sure you have guessed how this ends. You are correct if you guessed food poisoning.

    If have never been this sick before or since.

    Now, I'm the food safety police. I keep a bottle of bleach at the ready on the kitchen counter at all times. I'm always at the ready to wipe down a counter or cutting board. Raw chicken is a 3 alarm event. I may die of bleach poisoning, but it won't be from food poisoning.

    Food poisoning is serious business. 
    Birmingham, AL
  • DoubleEggerDoubleEgger Posts: 12,161
    GregW said:
    Not related to BBQ, but 35 years ago when I was on a dirt poor budget, I was living on frozen chicken pot pies. I would buy them and stock the refrigerators freezer.
    When I came home one night after work, I discovered the freezer door wasn't closed. Much to my dismay, I found all my pot pies had completely thawed and were at room temperature.

    I decided to roll the dice and cook two of them for supper.

    I'm sure you have guessed how this ends. You are correct if you guessed food poisoning.

    If have never been this sick before or since.

    Now, I'm the food safety police. I keep a bottle of bleach at the ready on the kitchen counter at all times. I'm always at the ready to wipe down a counter or cutting board. Raw chicken is a 3 alarm event. I may die of bleach poisoning, but it won't be from food poisoning.

    Food poisoning is serious business. 
    Agree. I got salmonella at a restaurant in South Carolina. It was horrible. Far worse than kidney stones. 
  • SloppyJoeSloppyJoe Posts: 406
    edited June 2017
    Is it safe????  Nah
  • thetrimthetrim Posts: 6,084
    I had a bison burger at a Fuddruckers in South Miami.  Not sure what I was thinking when a co worker mentioned after the fact that the buffalo burger was probably not a real fast mover off the shelves in Miami.  Needless to say, I went on a 36 hour weight loss program.  Not fun.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Meeeshigan22Meeeshigan22 Posts: 278
    Big drop into the unsafe zone, not even a chance I would risk that.
    Highland, MI

    L BGE and a KJ Jr
  • DoubleEggerDoubleEgger Posts: 12,161
    Just be glad it wasn't a SRF brisket. I had the Stoker crap out in the middle of the night. Luckily the brisket survived but it was less than stellar. 
  • SoCalTimSoCalTim Posts: 2,155
    When in doubt, throw it out.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • SaltySamSaltySam Posts: 581
    It made the trash smell mighty fine.  


    (That is the first, and likely last time I have ever said that)

    LBGE since June 2012

    Omaha, NE

  • nolaeggheadnolaegghead Posts: 27,193
    I'd totally fire up the grill and resume cooking.  The risk of enterotoxins is very low as the salt in the rub will retard it and all bacteria have been killed once you're done.

    The biggest problem will be you won't enjoy it because you'll be paranoid you'll get sick.  If that's the case, throw it away.

    I don't know how our species survived prior to refrigeration.

     


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • BrasonBrason Posts: 296
    I think as long as you are drinking bourbon while you eat you will be fine. I would have kept cooking and rolled the dice. Although I drink enough to kill most things.
    Cheers,

    Jason

    Orange County- CA
  • THEBuckeyeTHEBuckeye Posts: 4,046
    I knew he'd know.....
    New Albany, Ohio 

  • gdenbygdenby Posts: 5,984
    A late comment on this thread.
    Here's a site:

    https://pmp.errc.ars.usda.gov/default.aspx

    that will calculate growth and death rates for various pathogens in various heat, pH, sodium. etc environments.

    Its worth looking over to get an idea how much hazard there might be from food that has dropped beneath the "safe" temperature of 140F. Actually, the temp is just above 126F, from what I've read, but the time it takes to kill the pathogen measures many hours, not just a few minutes, and the growth rate of cooked but re-infected food is likewise hours.

    While I do agree w. "When in doubt..." having a decent understanding the nasties grow and die lessens a lot of doubt.

    The 1 thing that must be avoided is a large does of a certain strain of Staph. The toxin does not break down until around 250F, at which point most food isn't worth eating. Other toxins are wiped out in a temp range from 140 to 190, so meat taken to pulling temp should be safe.

    As a BTW, I knew a guy who had a small cafe who grew up in a small village in Lebanon that had no refrigeration. They only had meat once a week, on the day the animal was butchered, because that was as long as they could keep anything.

  • fishlessmanfishlessman Posts: 23,116
    i would have finished cooking and eaten that. there are people that make raw pork sandwiches in the morning, leave them out and eat them at lunch in this world ;)  you have salt on it, smoke on it, gave it heat to kill most of the bugs, and it was sitting in a practically sterile environment. i am not sure what restaurants do to make us sick, but they do :o
  • GATravellerGATraveller Posts: 5,554
    I would have finished cooking and eaten. FWIW. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • SaltySamSaltySam Posts: 581
    It's probably still in the trash can.  Plan is:

    1. Dust off banana peels and coffee grounds
    2. Reapply rub
    3. Double wrap in foil 
    4. Insert probe from Maverick into roast
    5. Bring Egg to 350
    6. Put roast on
    7. Drink heavily
    8. Forget that Maverick is dead
    9.  Take roast to an IT of 325
    10. Place roast back in trash can

    Thanks for all the feedback, fellas.  It was a $9.00 lesson learned.  I know I can salvage it next time. 

    LBGE since June 2012

    Omaha, NE

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