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Butt fire out over night safe to eat

Beachbum28
Beachbum28 Posts: 50
in EggHead Forum
I put some butts on yesterday afternoon all was good at midnight went to bed woke up at 5 fire was completely out butts were sitting at around 115 IT and warm to the touch. Got fire back up and running. Are these a lost cause( toss out? I don’t want to get myself or anyone else sick) 
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,623
    Carry on. They are likely fine.
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Beachbum28
    Beachbum28 Posts: 50
    Thanks!!I’m guessing fire was out for around 4hrs I adjusted due to a temp spike watched for 30min thought all was good. It that’s not the case they are now at 140IT
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  • Mark_B_Good
    Mark_B_Good Posts: 1,625
    Beachbum28 said:
    I put some butts on yesterday afternoon all was good at midnight went to bed woke up at 5 fire was completely out butts were sitting at around 115 IT and warm to the touch. Got fire back up and running. Are these a lost cause( toss out? I don’t want to get myself or anyone else sick) 
    How hot was the egg (dome) when you found it?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • Photo Egg
    Photo Egg Posts: 12,136
    What was the meat temp when you went to bed at midnight?
    Thank you,
    Darian

    Galveston Texas
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  • Beachbum28
    Beachbum28 Posts: 50
    Dome was at zero and the meat was at  no more then 120 if I remember right I consumed lots of beverages during the day and night 
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  • PigBeanUs
    PigBeanUs Posts: 932
    The issue isn’t internal temp, it’s external surface temp. 

    Butts were in an environment hotter than 140 long enough to kill off surface bacteria (which potentially gets there during slaughter).  




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  • Beachbum28
    Beachbum28 Posts: 50
    So I’m good then. I just pulled them off letting them rest now for 30min. Final product  

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  • FrostyEgg
    FrostyEgg Posts: 606
    Nice bark!
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  • Beachbum28
    Beachbum28 Posts: 50
    Thanks, even with the fire going out for 4hrs this was my best butt yet 
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  • DavidCrumpton
    DavidCrumpton Posts: 198
    Beachbum28 said:
    Thanks, even with the fire going out for 4hrs this was my best butt yet 
    Maybe that’s your new secret to success! A pre finish rest. 
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  • RRP
    RRP Posts: 26,137
    Looks like you dodged the bullet this time. But may I once again post an endorsement of the turbo butt method? Shorter time and less risk from food poisoning.
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  • YukonRon
    YukonRon Posts: 17,125
    Great result to a stressful cook. Glad it came out looking so good, after a great low and slow cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • fishlessman
    fishlessman Posts: 33,685
    RRP said:
    Looks like you dodged the bullet this time. But may I once again post an endorsement of the turbo butt method? Shorter time and less risk from food poisoning.

    i could only imagine coming back after 10 hours on the water to a lava rock cooking in my egg on turbo =)  i understand the method but it wouldnt work for me. i do turbo to finish it up after about 10 hours though
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • teamunited33
    teamunited33 Posts: 70
    By firing it back up and cooking to ~203, wouldn't that end up cooking off bacteria anyway?
    Lakeville, MN
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  • Mark_B_Good
    Mark_B_Good Posts: 1,625
    teamunited33 said:
    By firing it back up and cooking to ~203, wouldn't that end up cooking off bacteria anyway?
    I think, but by same token, say we have a rotten piece of meat, would we cook it to 203F and eat it with a smile on our face?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • nolaegghead
    nolaegghead Posts: 42,109
    I just started marinating a steak in some Allegro.  I read on the bottle "refrigerate after opening".  This stuff has been in the cabinet for like two years, half used.  Smelled OK.  It's basically soy sauce.   Will I get sick?   Guess we will find out and I'll report back (or someone will)....
    ______________________________________________
    I love lamp..
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  • DavidCrumpton
    DavidCrumpton Posts: 198
    nolaegghead said:
    I just started marinating a steak in some Allegro.  I read on the bottle "refrigerate after opening".  This stuff has been in the cabinet for like two years, half used.  Smelled OK.  It's basically soy sauce.   Will I get sick?   Guess we will find out and I'll report back (or someone will)....
    Look at the sodium content. It’s probably large enough that you’ll be fine. 
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  • PigBeanUs
    PigBeanUs Posts: 932
    Mark_B_Good said:
    teamunited33 said:
    By firing it back up and cooking to ~203, wouldn't that end up cooking off bacteria anyway?
    I think, but by same token, say we have a rotten piece of meat, would we cook it to 203F and eat it with a smile on our face?
    Bacteria sure. Toxins remain

    But the harmful bacteria are on the exterior. People panic and forget that though. 

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  • fishlessman
    fishlessman Posts: 33,685
    nolaegghead said:
    I just started marinating a steak in some Allegro.  I read on the bottle "refrigerate after opening".  This stuff has been in the cabinet for like two years, half used.  Smelled OK.  It's basically soy sauce.   Will I get sick?   Guess we will find out and I'll report back (or someone will)....

    found a bottle goldens mustard in the pantry where the top broke off who knows when, been open and topless since last summer probably. still good but i would prefer a dijon. its boat food now, no one seems to want to touch it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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