Pork safety question

Discussion in 'Pork' started by cobra1713, May 14, 2015.

  1. cobra1713

    cobra1713 Newbie


    I was reading a few posts about this and just wanted a second opinion on my situation before I feed the majority of my family this meat lol.   I placed a 10.5Lb Pork shoulder/picnic roast on the smoker last night around 8 PM.  ST was sitting well around 225-230 from 8 until 1030PM, I then added a few more pieces of charcoal and wood before I went to bed.  At this point I had not probed the meat at all so unknown internal temp.  I woke up at 5 AM and noticed the ST was at 180.  I went to check the meat and the IT of the roast was 137.

    I read on a post here that since it was likely at 130+ for a few hours and since I still plan on getting it to almost 200 I should be ok as far as bacteria is concerned. however I would love someone to chime in on this situation just to be on the safe side.  In the mean time I have stoked the smoker back up to 225 and will continue smoking the meat.  

    Thanks in advance,

    This is the thread I was reading at first which made me think it was probaly alright,

    Last edited: May 14, 2015
  2. smokin phil

    smokin phil Smoking Fanatic

    Safety says throw it out. Too long in the danger zone.
  3. cobra1713

    cobra1713 Newbie

    If it matters much that thermometers usually runs about 5-7 degrees on the cool side when tested in boiling water and against my quick read thermometers. 
  4. bmaddox

    bmaddox Master of the Pit

    The problem is that you don't know when it hit 140. You can be pretty sure that it was over 40 at 10:30 when you checked it last so if the temp dropped soon after it could have stayed in the danger zone for 6 hours. The idea that cooking meat makes it safe is false. 

    Did you inject it? If so, 100% throw it away. If you had not probbed or injected it than it might still be "safe". If it was me, I would throw it out. I have a toddler at the house so I don't take any risks with food poisoning. 
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    FTR, I've never taken a food safety course nor am I credentialed in any way. 

    That said, IF you didn't probe or didn't inject, then it's an intact piece of meat and the 40-140 rules really don't apply the same way.   Your smoker was at 225-230 which would have killed off external bacteria and in the morning it was still at 180 meaning that the exterior surface of the pork was in a 180 + degree environment the entire time.    I wouldn't bat an eye at finishing the cook and enjoying the results.  I definitely wouldn't throw it away.

    FWIW, there are many "safe" recipes that call for braising cuts like a butt at 180 degree temps for 20+ hours or more. 

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