Danger zone question......Bummed!

Discussion in 'Pork' started by stump, Sep 26, 2015.

  1. stump

    stump Newbie

    Big party this afternoon. I put a rather large shoulder (11lbs) in my MES 30 last night around 10:30. I woke up around 4 am and inserted the thermometer and in three different spots it was only 130-132 degrees. Is it destined for the trash?
     
  2. vwaldoguy

    vwaldoguy Smoke Blower

    I think as long as your smoker was above 225 during the cook, you would be fine. At least that's what the USDA says in this thread on another site.
     
  3. vwaldoguy

    vwaldoguy Smoke Blower

    One other problem you may face, since it's such a big shoulder, it may not be done in time for your party.  If you need to rush it, definitely foil to speed up the process, and bump the temps.  You can even finish in a higher temp oven if you're really pressed for time later on.
     
    Last edited: Sep 26, 2015
  4. stump

    stump Newbie

    Thanks guys. My only problem is that my overnight temp of the smoker was only 205 to 210 degrees.. I just don't want to get people sick.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    As long as you didn't inject it or insert a Temp probe in it before 3 hours into the Smoke, you should be fine.

    Get that temp up & continue!!

    Bear
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The shoulder is fine... bump up temps and finish the cook... Whole muscle meat can cook low and slow .... different from ground meats...
     
  7. stump

    stump Newbie

    Thanks for the help guys.. You've saved the day!
     

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