The fire went out!! what to do

gotbbq

I started smoking two 9 lb pork butts yesterday at 3:30 pm. Had them on at 230 degrees and all was perfect. I went to bed at 11:00 and the temp was steady as can be. I can't imagine the fire went out before 2 am since it was going so strong when I went to bed. I awoke at 5 to check and the dome temp went down to 100 and the fire was out. I have them back on and they are about 185 degrees now. Will they be safe to eat? Will they be dry of ruined since they got restarted. Has this happened to anyone?

Village Idiot

What was the I.T. of the meat when you woke up?

gotbbq

140

Village Idiot

That's right on the edge of the danger zone, so I think it'll be OK.

But, I'd like others to chime in. Don't just go on my recommendation. :S

gdenby

Actually, this has happened to a number of folks. Its always a big problem because there is no certainty about how long the meat was in an environment under 140. I believe that if you were in food service, you would be required to pitch the meat. However, for yourself, its your dare.

If you put the meat in a safe environment, like an oven at 180 while you re-started the Egg, you have a better chance of safety. If you are not serving to youngsters or oldsters, it is probably O.K. I don't recall the cut off ages, but real young or old are like 10 times more likely to be hurt by food poisoning.

For myself, I'd think it was O.K. I'd be sure to have some sauce on the side in case the meat was dry.

After my first time of catching the fire at a dome of 135, I got used to checking every 4 hours. Put a remote by my bed, and would just crack an eye every few hours.

Fidel

Again....

The internal temp of the meat is NOT the important thing in a situation like this. The external temp and the ambient temps in the egg are where your danger zone comes into play. The bacteria are not growing on the inside of the meat, they are growing on the outside. The exception would be ground meats or a boneless butt that has been compromised by cutting, thereby introducing bacteria to the interior of the meat.

That being said, in this situation you are probably OK...especially if you used a rub that has a reasonable amount of salt in it or if you used mustard as a rub base. The acidity of the mustard or the salinity of the rub both inhibit bacterial growth. Other factors come in to play, but I would feel comfortable serving this meat.

Crimsongator

The statistics show you have to repeat the same message at least 7 times before it truely sinks in. Only 5 more times to go

Fidel

Maybe 5 more today. I've probably typed that same information a few hundred times over the past few years.

Crimsongator

7 times to one person over a period of time. Only 5 more and you will get what I am saying :evil:

Car Wash Mike

HUH? :woohoo: :woohoo:
HUH?
HUH?
HUH?
HUH?
HUH?
HUH?

:laugh:
Mike

Crimsongator

....and you still don't get it :silly:

Humphrey Chimpden Earwicker

i'd say it's been mentioned about three hundred times, conservatively