Boston Butt

Rick

I have been cooking my first Boston Butt at an egg temp of 225 deg., and could not get it to rise to an internal temp above 158 on my poldor thermometer. I cooked it for 16 hours and then did some investigating and discovered that my egg thermometer was not properly calibrated. Although I thought I was cooking at 225 deg., I was actually cooking around 165 deg for 18 hours. I have now raised the temp on the egg to an actual 225 deg and will finish the butt at 170 deg. My question is can we still eat the butt or by cooking at such a low temp for so long (around 160 - 165 deg) are we going to get sick by eating it.

The Naked Whiz

Rick,
If your butt was only around 158 for all that time, there is probably a significant chance that it was in the "danger zone" (39-140) for a long time. Myself, I wouldn't take the chance on that one. Buy some steaks and do another butt tomorrow....[p]TNW

Mike Oelrich

The Naked Whiz,[p] I will disagree a little on this one. 158F is above the danger zone and the meat was there for a long time. The general rule is that as long as you cook to above 160 (admittedly there are certain ones, however, that can generate toxins that wil not be broken down by the heat). Remember also that both the smoke and any salt in the rub have a deleterious effect on microorganisms. Finally, unless something has gone very wrong in processing and preparation, you shold really only have to worry about little nasties on the surface of the meat (IOW, this is *not* ground meat). Heck, I cold smoked some salmon for many hours and it never got above 100f in my BGE -- I don't feel lucky to be alive ;-). I say finish the cook and eat it![p]MikeO

Mike Oelrich

Sorry for the incomplete sentence. Should have said -- the general rule is that as long as you go above 160F you shold kill any bugs on the meat . . .[p]Mike

The Naked Whiz

MikeO,
I'm concerned that we don't know how long the meat was at any particular temperature. I suppose it depends on one's approach to life, but color me conservative. Better to live and cook another day, and keep your friends too! :-)
TNW

Unknown

Rick,
Seems to me that the danger zone was from about 40 to 160 and should not be in this zone for more than four hours (for the exterior of the meat at least). If your thermometer was off and you were cooking at 165 the exterior of the meat may or may not have reached 160 in the four hour window. Based on that I would say to toss it. Better safe than sorry.[p]Another thing to consider is the fact that your thermometer was off. If it really was 165 at the dome temp id could easily have been lower at the grate level. Again, for this reason, I would toss it.[p]Some would say it is okay others not. Judge what you deem to be the best. When I find myself asking these types of questions, I usually rely on my cheaper side. If the butt in question cost you a whole $10 or less then it is more than an acceptable loss given the alternative.[p]Just my thoughts.
Matt.