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Rookie needs help ASAP
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Peaky85



Joined: 15 Sep 2013
Posts: 3

PostPosted: Sun Sep 15 13 1:19 am    Post subject: Rookie needs help ASAP Reply with quote

I started my first smoked butt last night. All was well until I checked on it at 4am, and found that I lost my fire/temps. I restarted the fire and went back to bed. I had a few drinks kast night and overslept, so again at noon the fire was out. So my question is how to I save my Butt? The internal temp was at about 140 degrees at noon, and it was still warm to the touch on the outside. My smoker is a cheap upright Brinkman. The only mod that I have done is to drill a few holes in the pan.
Please help!
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k.a.m.
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PostPosted: Sun Sep 15 13 1:54 am    Post subject: Reply with quote

Welcome to the ring Peaky85, looking forward to seeing some pics of your cooks. Smile
Not knowing all of your temps and what the Butt was at in the A.M. when the fire stalled coupled with the Butt only being at 140° at noon personally I would toss it.
These are just my thoughts.
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Peaky85



Joined: 15 Sep 2013
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PostPosted: Sun Sep 15 13 2:07 am    Post subject: Reply with quote

I just pulled it off with the internal temp of 192 deg. I will let it rest for awhile and check it out. Let us pray!

Here is a picture of the ribs I did 2 weeks ago.

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SoEzzy
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PostPosted: Sun Sep 15 13 2:45 am    Post subject: Reply with quote

Keep your fingers, eyes and legs crossed.

When did you put it on?

With the times and temperatures you've given, there are more than 4 hours in unsafe territory, temperature wise.

If you are lucky no one will get sick... if you're not lucky I hope you are only poisoning the family!

When in doubt, throw it out!
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necron 99
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PostPosted: Sun Sep 15 13 2:57 am    Post subject: Reply with quote

Peaky85 wrote:
I will let it rest for awhile and check it out.


Question What exactly are you going to "check"? Question

Are you doing some sort of lab test to determine if any bacteria released pathogens on or in the meat? How exactly are you going to be confident in your sampling methodology for any such testing?

SoEzzy wrote:
When in doubt, throw it out!


I concur with the bear and k.a.m.!
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BluDawg
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PostPosted: Sun Sep 15 13 4:06 am    Post subject: Reply with quote

Toss that thing in the trash before ya make some one sick!!!
First rule of BBQ, If your man enough to play with fire be man enough to stay up & enjoy it!!
Second Rule Of BBQ> Work the Plan Planning, make a plan & stick to it. Plan must include Rule #1
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Peaky85



Joined: 15 Sep 2013
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PostPosted: Sun Sep 15 13 4:28 am    Post subject: Reply with quote

Well I did not do any lab test for bacteria, that said I put it on at 8 pm last night and I was up with it until midnight 30, 4 1/2 hrs at a steady temp of 220-230. At midnight the internal temp temp was 160-175. I did not check the temp at 4 am. I guess I will be the guinea pig today. I let it rest for an hour and started pulling it apart and sampling as I went. It had a nice smoke ring and was almost too hot to handle at times, the bone slid right out and it tastes great. Again let us pray! Wink
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Tony
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PostPosted: Sun Sep 15 13 5:21 am    Post subject: Reply with quote

Peaky85 wrote:
Well I did not do any lab test for bacteria, that said I put it on at 8 pm last night and I was up with it until midnight 30, 4 1/2 hrs at a steady temp of 220-230. At midnight the internal temp temp was 160-175. I did not check the temp at 4 am. I guess I will be the guinea pig today. I let it rest for an hour and started pulling it apart and sampling as I went. It had a nice smoke ring and was almost too hot to handle at times, the bone slid right out and it tastes great. Again let us pray! Wink


Ya'll asked for HELP RIGHT AWAY...HELP came to you RIGHT AWAY...ESPECIALLY from the Smoke Ring Members who frequent this Forum. I'm thinkin' that you were gonna' salvage and devour that piece of pork no matter what advice was given. Might just help in the future to ponder Good Advice
when it is given...Especially when Ya'll asked for it. Wink

Just Sayin' ...

Best Regards,

Tony Cool Very Happy
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jess
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PostPosted: Sun Sep 15 13 5:41 am    Post subject: Reply with quote

No knocks bud but you put others at risk for YOUR mistakes. I enjoy a drink or five but I never risk others health. As said before, you entered this post with the idea you were serving this meat no matter what. I really hope that Imodium will cover your lack of cooking experience & concern. I lost a pig buried in the sand once but when I found it I served 60 people KFC.
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BUGSnBBQ
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PostPosted: Sun Sep 15 13 6:51 am    Post subject: Reply with quote

I'll put in my $.02, Peaky85 - This forum is full of the nicest people who are always willing to help with their incredible amount of knowledge. USE IT TO YOUR ADVANTAGE!!! (Sorry, I don't usually yell Laughing ).
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stingerhook
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PostPosted: Sun Sep 15 13 7:33 am    Post subject: Reply with quote

Follow the advice given. Better safe than sorry.
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necron 99
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PostPosted: Sun Sep 15 13 8:19 am    Post subject: Reply with quote

Peaky85 wrote:
Well I did not do any lab test for bacteria


Read carefully - I didn't ask if you were going to test for bacteria, I asked if you were going to test for pathogens released by bacteria. I really don't think you understand the difference. A negative test for live bacteria says nothing about whether bacteria were alive long enough to produce things that make humans sick, before any bacteria possibly present could have been killed. Such substances are not destroyed by subsequent heat treatment.

In simplest terms, cooking a piece of spoiled meat does not render it fit for human consumption.

Partially cooking a piece of meat, then providing an environment where bacteria can grow, then subsequently further heating that same piece of meat also does not render it fit for human consumption in the absence of testing for substances bacteria could have released during the window of opportunity provided for them to do their thing. Even then, sampling methodology must be brought into question - how do you ensure the samples tested are truly representative of the rest of the piece of meat?

With all that in mind, good sense says to toss this cook session's results as even sampling and testing would be quite problematic in their own right and costs for sampling and testing would likely far exceed the cost of a replacement piece of fresh meat.

So tell us, exactly what did you "check" or plan to "check"? Confused
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Tim_Abrahamson
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PostPosted: Sun Sep 15 13 12:03 pm    Post subject: Reply with quote

All I gotta say is "Good Luck!"
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k.c.hawg
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PostPosted: Sun Sep 15 13 6:28 pm    Post subject: Reply with quote

Wow.
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DrunkPlumber
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PostPosted: Mon Sep 16 13 1:57 am    Post subject: Reply with quote

Maybe that Darwin guy was right. Rolling Eyes



Just sayin'.
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krek
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PostPosted: Mon Sep 16 13 4:42 am    Post subject: Reply with quote

I appreciate the explanation because honestly I thought reheating something back over 140 made it safe to eat again. Embarassed
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tcoop4899
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PostPosted: Mon Sep 16 13 5:32 am    Post subject: Reply with quote

Peaky85 wrote:
Well I did not do any lab test for bacteria, that said I put it on at 8 pm last night and I was up with it until midnight 30, 4 1/2 hrs at a steady temp of 220-230. At midnight the internal temp temp was 160-175. I did not check the temp at 4 am. I guess I will be the guinea pig today. I let it rest for an hour and started pulling it apart and sampling as I went. It had a nice smoke ring and was almost too hot to handle at times, the bone slid right out and it tastes great. Again let us pray! Wink


Since he has yet to respond he may be praying to the porceilan god today. Shocked
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BUGSnBBQ
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PostPosted: Mon Sep 16 13 5:39 am    Post subject: Reply with quote

tcoop4899 wrote:
Since he has yet to respond he may be praying to the porceilan god today. Shocked


Or in the ER being treated for his injuries after getting his azz kicked by the people he got sick Laughing Laughing
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SoEzzy
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PostPosted: Mon Sep 16 13 5:48 am    Post subject: Reply with quote

Or perhaps having everyone dump on him in this thread, was enough for him!

Lots of the toxins produced by bacteria are not affected by reheating, even above 160°!
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Tim_Abrahamson
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PostPosted: Mon Sep 16 13 2:24 pm    Post subject: Reply with quote

SoEzzy wrote:
Or perhaps having everyone dump on him in this thread, was enough for him!

Lots of the toxins produced by bacteria are not affected by reheating, even above 160°!



Yup... Bacteria might be dead... but their poop is still sitt'n there ready to flush out yer innards!
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