Help! Fire Went Out

Wahooegger

I'm smoking two 5-6 pound butts. Thought egg was stabilized around 230 last night at 11:30. Checked it again at 3:30 and the egg temp had dropped to 189 so I opened a vent (pork at that time was around 150). At 6:30, the egg temp had dropped to 100 and the pork was down to 130. I got it fired back up (thanks to the hairdryer) and am now "stable" at 237 but don't know if the meat is unsafe. Can anyone help me? Is there a safe rule of thumb?

KevinH

Wahooegger,[p]Some people would refuse to touch it after the internal temp fell below 140 for a time. Many others wouldn't worry about it. Chances are you were not in the danger zone very long.[p]Are they bone-in butts? That can help, because the process of cutting out the bone can introduce bacteria inside the pork.[p]Personally, I would eat them, unless they smell funny when you pull the meat.

yaB

Wahooegger,[p]Given the times and temps you've documented, I personally wouldn't worry about it. Finish the butts off at 200º, and you should be good to go. [p]Bob

Mike in MN

KevinH,
I agree with you. I don't think the internal temp would have been that much of an issue.[p]Heck, it might even make them better, because it is going to extend the cooking time.[p]Manage the temp today, and everything should be fine.[p]Mike in MN ... but wishing it was ... Mike in ATL ;>

jwitheld

Wahooegger,
you know im gonna say it.[p]get a guru and sleep the whole night thru![p]i would probably eat it. 3hrs meat dropped 20 deg to 130 not a problem, if the time were unkown i wouldnt but this looks fine to me.[p]"red meat is not bad for you, now blue green meat is bad for you!" tommy smothers

Wahooegger

jwitheld,
I know, I know - I'm still a newbie and in the "purist" phase. It won't take too many more of these problems though for me to convert.