Good call! Didn't think of that one.
i agree with every thing said... there is another possibility. your friend is going my their stock thermometer in their smoker which is reading low... they have absolutely no idea what temp they actually smoke at, but on the inaccurate temp, 195 is getting the job done.
195 could be a dangerous temp to be honest... you need to pass 40-140 in 4 hours or have cure in the meat to be safe.
i had never heard that... thank you!
Good call! Didn't think of that one....Just an FYI for our readers...40-140 in 4 Only applies to Ground, Boned, Repeatedly Punctured or Injected meat and Poultry. For the average, non-enhanced, Pork Butt, Loin, Brisket, etc, Bacteria is only on the surface and it doesn't matter, short of Days, how long the interior takes to get above a particular temp...JJ
No problem and you are welcome. There are old techniques in Prime Rib joints of placing whole 20lb Rib Roasts in very accurate Holding Ovens like an Alto.Shaam and slow roasting 24+ hours at 150°F until the IT gets to 130°F. If there was Bacteria throughout the meat, like a Meatloaf, this would be deadly. But since the interior is sterile and 150 is plenty hot enough to kill surface bacteria, all is good to go over this very long cooking process...JJ
i had never heard that... thank you!
that sounds amazing...
No problem and you are welcome. There are old techniques in Prime Rib joints of placing whole 20lb Rib Roasts in very accurate Holding Ovens like an Alto.Shaam and slow roasting 24+ hours at 150°F until the IT gets to 130°F. If there was Bacteria throughout the meat, like a Meatloaf, this would be deadly. But since the interior is sterile and 150 is plenty hot enough to kill surface bacteria, all is good to go over this very long cooking process...JJ
i don't actually know for sure, but any browning would be from drying and not the Maillard reaction which is an important part of the flavor of the traditionally seared outside. i don't see why you couldn't do this same thing and crank it up to 450 at the end to get that though for 20 minutes to get that though
Question JJ
When cooked in a holding oven at 150 does the outside brown like it would at a higher temp?
David, Richardson, TX