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Butt and food safety question

HungryNephewHungryNephew Posts: 267
edited 2:42AM in EggHead Forum
I put a pair of 5.5 lb butts (4 inches of space between them) in last night at 2 am @250. At 7am the internal temp was 139 (it is 159 now). It is my understanding the safety zone is "four hours between 40 and 140 degrees".

I'm not sure the exact temp of my fridge but I am assuming is close to 40.

So, even though it was in the egg, did it spend too much time in the danger zone?


  • FidelFidel Posts: 10,172

    The internal temp is not your concern. Surface temp is.

    I am sure your surface temp was well above 140 in short order once the meat was in the cooker.

    That being said, any salt in the rub and the alkaline nature of the smoke in the egg would inhibit bacterial growth as well.
  • Thanks Rod, that all makes sense. Disaster adverted!
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