Cutting it close!!

Discussion in 'Pork' started by ddpor, Aug 17, 2011.

  1. I have four 8# Butts in the WSM and at 4 hours from 40 degrees I'm reading 136 in the larger butt.  Is it safe to go on?  Thanks in advance.  David
     
  2. Top 2 butts were fine. Bottom 2 butts took about 15 min beyond 4 hours to get up to 140 degrees.  Can they be used??  thanks
     
  3. To me on the safe side, I think you'd better send them to me for a thorough inspection. I'll be happy to let you know whether or not they were safe and how they tasted. [​IMG]

    I think you'll be fine.
     
  4. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    Yeah, You're fine! Hitting 140* in four hour is a recommended guideline, not a Deadline. An additional 30 or even 60 minutes is not a problem. But if your talking 8 hours to get an internal of 140*, I would recommend tossing the meat and getting a new Thermometer...JJ
     
  5. You guys are great. Thanks so much...One more question.  I'm cooking for a church function in 3 weeks.  Is it better to pull and freeze or freeze whole and pull after re-heating.  thanks again.
     
  6. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    You Are Welcome!   I pull add my Finishing Sauce/Foiling Juice for Ribs, then bag and freeze.  When needed, thaw in the Fridge over night then re-heat in a foil covered pan at 325*F to a temp of 165*F or in a Crockpot on High to a boil then turn to warm to hold for service...JJ

    Finishing Sauce/Foiling juice for Ribs

    1T Pork Rub

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Simmer 5-10 minutes until syrupy consistency  

    Note: Make a single batch for each Rack of Ribs. Make a double batch for each 10 Lbs of Pulled Pork and add additional Apple Cider until moist but not Soupy.

    If you are more of a Carolina Vinegar guy...Search Finishing Sauces for tons of Recipes.
     
    Last edited: Aug 17, 2011
  7. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    The new guideline temp is 135 in 4 hours so your fine!
     
  8. Unless the meat was probed raw or injected you have nothing to worry about.

    Good luck and good smoking.
     
  9. And if the meat is injected? I am thinking of injecting some beer into my next pork butt for some flavor and to help with the tenderizing. So, what what happens if it is injected and what should I be watching for?

    Thanks
     

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