Smoker stopped overnight

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flywatt

Newbie
Original poster
Dec 24, 2014
18
10
I started 2 8lb pork butts at midnight last night in my MES. Woke up at 5am to check on them to discover a dead smoker. Smoke box was about 130 degrees, butts read 108. I threw them in the oven to try and salvage them. Should I be concerned about serving this food to guests?
 
Any idea how long the smoker was off for?

At 130 your only just a few degrees below the recomended holding temp of 140.

I think you'll be ok.
 
What temp was the Oven at and how long was the meat in it? At 5 hours there is not likely an issue but you have to count oven time into the overall timing...JJ
 
Last edited:
To my ear the facts are 16 pounds of injected meat whose temperature was in the danger zone (over 45° under 140°) for close to 6 hours.

This is a choice you will have to make for yourself.

I think it would be in my trash can.

Walta
 
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