Danger zone? Raised led grid and 26 lbs of pork

onthegreen · May 2015

Ok I've been cooking since 8 pm randomly woke up and checked my temps. My pork shoulder has just reached 145 degrees that means it probably been in the danger zone for approximatly 7 hours (it went on cold out of the fridge). Is this to be of any concern? I'm not sure how you all treat this because it's currently cooking. I don't tend to think about this while it's out on the smoker. In fact I usually don't even know when my meats gets out of this range because I'm still sleeping while its rising temps. Any thoughts?

also it's my first time cooking on a raised grid. The shoulder on the top as expected is cooking faster. It's higher in the dome so it's cooking a little hotter and has more raident heat and it's 1 lbs lighter too. It is however cooking at about 20 degrees higher than the bottom shoulder. This seems strange to me. Most the time when I cook shoulders side by side they cook at about the same temp until hitting the 150's or 160's and then will do their own thing depending on size and weight. Does this seem normal for the top hunk of meat to raise temp so much quicker?

Also so the two shoulders on the bottom are touching I couldn't give them a air gap like I usually would because of how large they are. Should I turn them both 180 degrees so they can get some good bark on that inside too or not worry about it?

here is a pic to see my set up from last night to reference what I'm talking about. I'm posting from my phone so I'm not sure how the pic will turn out it might be giant sized.

SmokeyPitt · May 2015

I think the danger zone is the ambient temperature (in this case, the temperature of the egg), not the internal temp of the meat. Technically as long as the egg was over 140 the entire time you would be fine. If you egg was rolling 200 or more you are well above the safety threshold.

I wouldn't worry too much about the shoulder on the bottom. They will continue to shrink and you will get an air gap.

Hotch · May 2015

I think you are OK. As SmokyPitt said the Egg being over 140 will keep the bugs at bay. You will be cooking the butts to 195-200 internal temp so what ever was there prior to the cook will be eliminated.

I usually will set the butts out on the counter for about 30-45 min before I place on the Egg.

Good luck on the cook. And post those pics when you are done, please sir.

onthegreen · May 2015

Ok the top one is done. Pulled at 197 probed like butter. The others are still cooking. Some reason I thought it was ambient temp and not internal. Thanks for the help. Here is a quick pic. This is gonna be so good!

onthegreen · May 2015

@SmokeyPitt I knew the would shrink but not that much. You're right this shrieked enough to not matter. Thanks. No need to turn them.

SmokeyPitt · May 2015

They are looking good!

Hotch · May 2015

@onthegreen I don't know how long before you are serving these up. But I typically let them rest on the counter tented with foil for about 20-30 minutes. Then FTC until I need to pull them, if the same day.

Remember once you break the bark they will start to lose moisture.

And nice work, they look outstanding.

johnkitchens · May 2015

Have you pulled it yet? Show us your after pics.

NPHuskerFL · May 2015

Like the cold ocean or pool you'll have shrinkage. Except in your case shrinkage is beneficial to individual bark development. I think you'll be A okay. Look forward to the completion shots.

Danger zone? Raised led grid and 26 lbs of pork

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