Need some food safety advice. I put four butts on

Ron Burgundy

my XL last night at 11pm. At 1am I went to bed with the meat temp at 95 and the dome temp at 195 and climbing. I ratcheted down the flywheel expecting it to slide into the 225 - 250 range overnight.

I guess I overdid the flywheel because when I woke up at 7am the dome temp was at 165! It was, however, still burning coal, and the meat temp was at 149 and holding. I was then able to quickly bring the dome temp up to 225.

Thankfully the meat temp kept climbing through the night even though the dome temp was a lot lower than I expected. It seems I'm okay food-safety wise, but thought I would throw it out to the experts here to see if anyone disagrees.

Many thanks for any advice.

bubba tim

I would say you are fine. If you had anything growing it is dead now that the dome temp is past 220.

mfox2064

i has a much worse scenario 2 weeks ago and continued cooking w/out probems. The butts turned out fine and no-one got sick.

You should be fine !

Rollocks

Ron,

I suggest you finish cooking the butts, pull them and then drop off at my house. I'll let you know if they all right. As far as the people for whom you were cooking, grill them some burgers.

DynaGreaseball

I believe the rule is:

No more than 4 hours at temps between 40* and 140*. Sounds like you made it just fine.

Egglicious

You should be fine as some one else stated the rule is no more than four hours to get the meat up to 140.