too low and slow?

Dexterdog · February 2010

I put two 8 pound pork butts on last night around 6:30. I was having trouble with my dome probe (that's another story)so after I had a good fire going, I decided to "fly blind." I just set the daily wheel and vent has I have for other low n slow cooks used in the past (another butt, numerous ribs). When I went to bed at 10:00, the butts where about 130 and I was feeling good. When I checked them at 7:00 AM, they were still around 130. I kicked open the vent and the daisy wheel some more and an hour and half later, still 130.

Our weather (external temp) is much colder, snowing and windy so that could be one explanation for the lower temp thru the night. That, and not really knowing what my dome temp was at. In retrospect, I should have either solved the dome thermometer issue or set the vents and daisy wheel a bit more open due to the snow storm.

Anyway, my question is with the meet staying that long at 130, is it safe to eat? I realize this could be the plateau but I'm thinking that would be at a higher temp. We were not planning on entertaining anyone so the extra cooking time is not an issue (and I have plenty of lump). I was planning on giving some of the pulled pork to friends so I want to be sure I don't get anyone sick. Any suggestions?

Thanks,

AZRP · February 2010

I would toss it, and that is too low a temp for the plateau. -RP

Fidel · February 2010

Your meat temp stayed at 130&deg for 10-12 hours? I don't even see how that is possible.

Something is wrong with a temp probe. Butts don't plateau at that low of a temp (or for that long) and they usually climb to 140-150&deg within a few hours if your dome is running at 250&deg give or take.

The only plausible reason I can think of is that you are somehow maintaining a dome temp of 150-160 and your grid temp is around 130, making your meat 130. Seems like a long shot, but possible I guess. Either way, I wouldn't eat it.

Little Steven · February 2010

What are you checking the meat temp with?

Steve

YB · February 2010

These guys gave you some good advise.I would buy some pork loins and cook today and toss the butts and try again later.Good luck.

Larry

Dexterdog · February 2010

Thanks for the feedback. I agree with the dome probe out of service I never maintained the heat in the egg that I needed/wanted too during the night; so much for "flying blind."

I've been checking the meat temperature with a probe purchased at GFS years ago. I don't use it very often as I now have an electronic polder but did not use that last night. I recalibrated the GFS probe about a month ago, it was accurate and really have not used it since. I started the cook off by using a remote thermometer someone gave me for Xmas for the 1st time and that didn't work either. Also, after I got everything set-up and the meat on, I realized I forgot to add the smoke (hickory). So, I had to take the meat, raised grid and plate setter off, add the chucks, reassemble, wait, etc. All of this during a snow storm with my southern reared, wrapped in multi layers of blankets, vegetarian wife, questioning my sanity and her decision making abilities of 18 years past. In retrospect, pretty much the whole process was dysfunctional this time.

This was my 2nd attempt at pork butts (the first turned out very successful) as have all of my other cooks. I might have been a little over confident going into this, especially when the problems started. Regardless, I will toss the pork and learn from this experience.

Thanks again for all the feedback. I appreciate you taking the time to respond and all of the great information learned from this forum.

too low and slow?

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