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I recently did two 7.5LB butts Smoke on low 8 HRS foil wrapped and set 225 until meat hit 200 total cook was 12 HRS. Made meat candy pulled apart with fork and tongs the crowd went wild.
I have done it that way. I think my total cook time was like 16 hours. For me the internal temp usually has to get closer to 210 before the pork is real tender. I think I had mine set to 275 for the last few hours to get the internal temp up.Have a Bull RT-700. Has anyone ever smoked a pork shoulder for 12 hours plus on extreme smoke/Lo And then turned up heat to 225 to finish and bring up to 190 internal temp?
When you bring the meat up to 200+ degrees, doesn't that basically guarantee that you have killed all the bacteria? Seems like the rule of thumb would be for normal cooks where generally you cook meat to the minimum "safe" temperature and increasing bacteria load increase the amount still leftover at that low temperature.I wouldn't recommend doing this due to the strong likelihood that you will be in the danger zone for more than four hours. In fact, Remember: 40-140-4 (roughly) which means that you don't want to have your meat in the 40deg to 140deg window for more than four hours. These #'s aren't exact, mind you, but it makes it easier to remember. For something like a Boston Butt I would NOT run at the low setting for that long as you're almost guaranteed to spend a high amount of time in that temp range where dangerous bacteria can grow. You will likely not taste a perceptible difference either so it's really not worth the risk.
Reading stuff like this is exactly the type of thing that makes me nervous to 'que at people's parties that I don't know anything about. Lots of people don't realize this can be dangerous if done incorrectly and just assume that the lower and slower you go the better the results.
Have a Bull RT-700. Has anyone ever smoked a pork shoulder for 12 hours plus on extreme smoke/Lo And then turned up heat to 225 to finish and bring up to 190 internal temp?
Forgot to mention- it’s a 10.5 lb butt.
Yes, bringing the entire cut to a higher temp kills everything. Pulled pork doesn't get cooked to 125F like a prime rib. The situation also depends on whether the piece of meat is intact. If it's been cut into (eg, deboned) or injected, those could introduce surface bacteria to the interior of the meat. In which case you might be sensitive about getting up to temp.When you bring the meat up to 200+ degrees, doesn't that basically guarantee that you have killed all the bacteria? Seems like the rule of thumb would be for normal cooks where generally you cook meat to the minimum "safe" temperature and increasing bacteria load increase the amount still leftover at that low temperature.
I'm not a food safety expert, so would love to hear the reasoning why that's not right.
No, doesn't apply. I have cooked 4 butts that took close to 24 hours. You are cooking these to 205 IT or higher!I wouldn't recommend doing this due to the strong likelihood that you will be in the danger zone for more than four hours. In fact, Remember: 40-140-4 (roughly) which means that you don't want to have your meat in the 40deg to 140deg window for more than four hours. These #'s aren't exact, mind you, but it makes it easier to remember. For something like a Boston Butt I would NOT run at the low setting for that long as you're almost guaranteed to spend a high amount of time in that temp range where dangerous bacteria can grow. You will likely not taste a perceptible difference either so it's really not worth the risk.
Reading stuff like this is exactly the type of thing that makes me nervous to 'que at people's parties that I don't know anything about. Lots of people don't realize this can be dangerous if done incorrectly and just assume that the lower and slower you go the better the results.
The problem isn’t always the live bacteria. Sure, nobody wants an infection from live organisms, but a lot of times, it’s what the bacteria leave behind when they die that could kill you. The capsules that E. coli (and other gram negative bacteria) leave behind contain endotoxin (Lipid A) that is not destroyed with heat. More time in the danger zone allows any small amounts of bacteria to multiply, and the more E. coli, the more dangerous it is. There are ways to pasteurize things using low heat for an extended period of time, but this wouldn’t fit those criteria.No, doesn't apply. I have cooked 4 butts that took close to 24 hours. You are cooking these to 205 IT or higher!