- Sep 10, 2017
- 5
- 10
Ok, here is the situation I need your thoughts on.
Started smoking two pork butts in my electric smoker last night around 9. Put extra wood chips in around midnight and went to bed. I woke up around 4:30 and went down to add one last round of wood chips and the smoker showed a temperature of 118 degrees.
At some point during the night the heating smoker stopped heating and I couldn't get it back going. The smoker is "clamped" tight so a strong seal, it was still ,medium warm inside and the butts were warm.
I took them out and put them straight into a heated up oven at 250 degrees at 5am and cooked them until 11:00am. I just finished pulling them apart and they came out decent with a nice char and taste good, albeit, not a good "smoked all night" taste.
My question is this - I am using these for a party today, should I be concerned about the meat and people eating these? They smoked at 240 for at least 4 hours, at some point between midnight at 4:30am the heating element quit and when I got to them the internal temp was 118 degrees in a sealed environment. Directly to the oven at 250 degrees for 6 more hours. I don't want anyone getting sick from my food but I think I am safe however, would love to hear from more experienced people..
Started smoking two pork butts in my electric smoker last night around 9. Put extra wood chips in around midnight and went to bed. I woke up around 4:30 and went down to add one last round of wood chips and the smoker showed a temperature of 118 degrees.
At some point during the night the heating smoker stopped heating and I couldn't get it back going. The smoker is "clamped" tight so a strong seal, it was still ,medium warm inside and the butts were warm.
I took them out and put them straight into a heated up oven at 250 degrees at 5am and cooked them until 11:00am. I just finished pulling them apart and they came out decent with a nice char and taste good, albeit, not a good "smoked all night" taste.
My question is this - I am using these for a party today, should I be concerned about the meat and people eating these? They smoked at 240 for at least 4 hours, at some point between midnight at 4:30am the heating element quit and when I got to them the internal temp was 118 degrees in a sealed environment. Directly to the oven at 250 degrees for 6 more hours. I don't want anyone getting sick from my food but I think I am safe however, would love to hear from more experienced people..