question about food safety


 
D

DaveGibson

New member
I smoked a pork butt yesterday an about 11 pm it just wasn't done so I foiled it and put it in the oven at 250. About 3 am I check it notice its done and turn off the oven and let it rest. I wake up at 7 and check it again, notice it cooled more than I thought I probed it and it read 130 so I didn't do anything but bag it and put it in the freezer thinking its spoiled. My wife (in all her wisdom) says it cools on the counter when we have a party to below 140 and we just bag it and refrigerate it. I think this is sound logic, but I also know that pork is cheap and I don't know how long it sat below 140.

What do you all think?
 
IMO, good to eat when defrosted :)

Safety is paramount in regards to dairy and (raw) chicken but in this case, sometimes things can get "over thunk". Don't worry about it.
 
If you reheat to above 140" the bacteria should be not an issue but the long slow down generally is not an acceptable method.
 
It's fine. It was probably somewhere around 200 degrees internal temp when you checked it at 3:00am and turned the oven off. So, over a 4 hour window, it spent most of it's time above 140 degrees, which is where the "danger zone" starts. So, it probably spent about 1 hour under 140, and then you pulled it and froze it. It will be fine.
 
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