First Butt Help

Good question. I'm no expert.

This is one quote from a member I found when using 'danger zone' in the FIND function - current forum:

quote:

Originally posted by Hook:
The "danger zone" is the zone in which most bugs will multiply and cause trouble. The key isn't how long food is above 40F and below 160F while cooking--just as long as it gets to the magic 160F. Same goes for re-heating. The time it takes to get there in either situation is no factor....Hook

Thanks redoakNC. I did use the find function and read one item that said that if it is in the danger zone too long that toxins can form that can not be killed no matter what temperature you cook it to. That is my concern and why I posted.

I had read about the toxins also, but if you think about it, all our smokes(or grilling, oven cooking) takes our product from below 40* through the "danger zone". It just takes shorter or longer to get there depending on cooking method or whether we let the product sit out before starting the cook. My feeling is don't be careless, throw the product in the smoker, let her rip, and it'll get to 160* in due course and be safe. If that didn't happen safely, we wouldn't be here.

The concern about the danger is a valid concern, but between the smoke which is a natural preservative and the fact you're doing a solid piece of meat there is no reason to worry.

Ground meats, or meats that may have been mishandled before you took possession are the scary problems.

Also, trying to cook poultry at low temps can be a problem, which is why most brines have some Tender Quick in them.

Thanks to all!!