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fire went out on long cook
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mkatzmd
Posts: 4
On my first overnight cook the $*#)@& fire went out. Need some basic advice. Looked at other similar threads and based on them think I'm going to toss the meat but question whether that's really necessary based on the following specific scenario:
Large egg, 2x 6.5 pound butts
Went on about 7pm at dome temp 250 or so
saw internal temp at 100+ at about 10pm when I went to bed
up at 3:30 to check; fire out, dome temp at 0.... internal temp 127, meat warm and had a nice crust on it
by the time I got fire back up, internal temp down to 121 at about 5; it's low point
now internal back at 173 at the stall
Not sure how long the meat was below 140, or if it ever got there the first time but assume it got close since I saw it at 127 after the fire went out
It's still going but should I toss the meat? People eating include kids.... I am planning to, or perhaps just saving it for me and not feeding others.
thoughts?
Comments
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When all else fails, go by smell !!!
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wouldn't smell in that amount of time....
like MDB said, fire likely didn't go out the instant mkatzmd went to bed.
also, i've never understood how a chunk of meat could be RE-infected with bacteria after a fire goes out. the bacteria's been in a hostile environment, certainly been killed off (the bacteria we're worried about is generally on the exterior, unless it's a de-boned roast).
but you gotta do what you only feel comfortable doing. online voting isn't a good way to decide these things
ed egli avea del cul fatto trombetta -Dante -
The meat is fine. I have done this dozens of times when learning. It is perfectly safe and you should finish the cook and serve it. No way a few hours below temp in an egg will result in spoilage.Keepin' It Weird in The ATX FBTX
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Thanks guys. Wasn't looking for online voting as much as your expert advice. If you go by smell I'd be eating this all day long! Thanks again I really appreciate your taking the time to respond.
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Stike is right. You have to do what you are comfortable with so let that be your guide. FWIW, I would eat it without hesitation and I'm sure he would tooKeepin' It Weird in The ATX FBTX
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stike would eat it if the fire went out wednesday
>:D<Steve
Caledon, ON
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stike would eat it if the fire went out wednesday
>:D<
That's why I felt safe saying it )
Keepin' It Weird in The ATX FBTX -
Thanks guys. Wasn't looking for online voting as much as your expert advice. If you go by smell I'd be eating this all day long! Thanks again I really appreciate your taking the time to respond.
the 140 rule doesnt apply to meat temps in this case, it applies to pit temps. its pretty difficult to get a big butt up to 140 in 4 hours at low and slow temps. now the 4 hour rule for pit temps is pretty safe, theres salt on the meat, smoke in the egg, most bad things arent too active in that envirement, most of us will cheat and go longer
fukahwee maineyou can lead a fish to water but you can not make him drink it -
A remote read thermometer would help you solve this problem in the future. I use a Maverick ET732 and put it next to my bed during the night. It has an alarm you can set if the temp gets too low or too high and includes 2 probes - one for the meat and one for the pit. Very useful and saves a lot of aggravation at a reasonable price.
Large BGE
Barry, Lancaster, PA -
Agree.. definitely my next purchase! Thanks much.Well, they're done and look beautiful!
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There are also some stokers that are the basic stoker for $150. That is what I am hoping for for my bday present.
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