Overnight smoker seemed to go out. Meat at 168 [duplicate]

Smoker was at 250-260 when I went to bed. 9lb pork shoulder. I woke up the temp on the egg said 200, but looked like it was off. Internal meat probe said 168. Fired it back up to 275. Fired up quickly.

Put it on around 7 last night, it’s 7:45 now.

Safe to eat??

barbecue

Best Answer

Let me see if I have this right. You are pretty clear that everything was good when you went to bed. Next morning, you get up. You check on the smoker. The smoker has gone out - it is not providing heat. You check the meat with a probe and the meat temp is still 168, right?

Now, all I've done is repeat back to you what I understand you said. If that is how everything happened, then yes, your meat is just fine. If your meat had been 30 degrees cooler, there might have been some reason to doubt, but 168 F is fine.

Also, I am assuming you didn't leave it out cooling (for more than an hour or so) after cooking. The rule-of-thumb for the danger zone is 40F - 140F. There is a very similar question, with an answer, in this question.

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Overnight smoker seemed to go out. Meat at 168 [duplicate] - From above of plastic container with fried chicken and rice with sauce near sauce and sliced vegetables

Overnight smoker seemed to go out. Meat at 168 [duplicate] - Meat Grilled on Charcoal Grill

Overnight smoker seemed to go out. Meat at 168 [duplicate] - Grilled Food

Can I leave meat in smoker overnight?

If it's going to be raining or windy weather is forecasted it would be good to postpone your barbecue. Overnight smoking is called for when you're planning to smoke a brisket or any other meat that needs more than 8 hours of cooking.

Can brisket stall at 170?

A stall at 170 degrees is not that uncommon. In fact, that's the temp at which some pitmasters decide to enlist the \u201cTexas crutch,\u201d which means wrapping the brisket in foil to help it cook faster. When the brisket is wrapped in foil, the moisture won't evaporate, because it doesn't have anywhere to go.

Why does my meat temp stall when smoking?

The stall is caused by the evaporation of liquid on the meat's surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours.

What temperature do you remove beef from smoker?

One popular method is to pull the brisket off and wrap it after it reaches 185 to 195 F. Double or triple wrap it in butcher paper, push the probe through the wrap, and return it to the smoker. Check it every hour until reaches 200 F. Others recommend pulling it off and wrapping it at 160-170 F.

Overnight Smoked Beef Ribs

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Images: Polina Tankilevitch, Ryutaro Tsukata, Francesco Paggiaro, Francesco Paggiaro