brett Posted September 26, 2012 Report Share Posted September 26, 2012 I put a couple of Pork butts (~7lb each) on the KK last night. Sadly as I was closing the lid, I broke the wire to my pit thermometer on my BBQ Guru... so was cooking a little blind (didn't have another thermometer). I wanted to cook it nice and slow and so was guessing at a 210-ish temperature before I went to bed. They have been going for about 16 hrs - and I just got a thermometer and determined that the pit has only been at about 160. The meat is reading about 140 degrees at the moment. I'm bringing the pit up to 250 now that I can measure it - to finish them off. Question is - as long as I bring these up to 190 ish to finish, any food-safety concerns at cooking them so low (160 pit) for so long? Quote Link to comment Share on other sites More sharing options...
5698k Posted September 27, 2012 Report Share Posted September 27, 2012 Re: Pork Butt Safety Pathogens are dead in about 7 seconds at 160 degrees, so you should be safe. Are you taking it to 195-210? There should be no problem at all. Chicken is safe to eat at 165! There are web sites with this info, giving a very technical explanations of the temperatures and pathogens. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
brett Posted September 27, 2012 Author Report Share Posted September 27, 2012 Re: Pork Butt Safety cool. thanks. maybe my googling skills arent' as good as they used to be Quote Link to comment Share on other sites More sharing options...
normstar Posted December 14, 2012 Report Share Posted December 14, 2012 Re: Pork Butt Safety Back in my Pellet Smoker days I would start them at 165 degrees for the first 8 hours or so and it was always fine. I do recall reading somewhere that with Poultry it's important to get it to either 140 or 160 within 4 hours. But Pork is fine. Just one more reason why the Pig is a magical animal! Quote Link to comment Share on other sites More sharing options...
