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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: blakeus on September 17, 2006, 05:03:10 PM

Title: How long is too long for FTC'd Pork Butts?
Post by: blakeus on September 17, 2006, 05:03:10 PM
I FTC'd the first one at 12:30pm with an internal temp of 190*.  I got busy and didn't remove it til close to 7:00pm.  At that point the internal temp was 128*.  Should I scrap the butt?

Thanks,
Blake
Title: Re: How long is too long for FTC'd Pork Butts?
Post by: owrstrich on September 17, 2006, 05:13:45 PM
i have ftced the swine butt of the pink porcine for 8 hours on numerous occasions...

some may disagree with me on this... butt i would shread and chow... even after a 6.5 hour 128 deg ftc...

you gotta eat...

owrstrich
Title: Re: How long is too long for FTC'd Pork Butts?
Post by: BigSmoker on September 18, 2006, 06:22:42 PM
Yep I'd still eat it ;D.  Would be better if you kept it above 140f. 
Title: Re: How long is too long for FTC'd Pork Butts?
Post by: MallardWacker on September 25, 2006, 10:30:42 AM
blakeus ....scrap right to my house! Do not see a problem.
Title: Re: How long is too long for FTC'd Pork Butts?
Post by: asa on September 26, 2006, 07:13:20 PM
I agree with MallardWacker. If it was tightly wrapped and held at the higher temps for hours then it is clean/sterile as it's going to get, and a drop to 128 shouldn't be a major problem because there was no chance for new microorganisms to be introduced. Still, not the ideal program to follow. It would be better to be cooling it faster. On the other hand, this probably isn't any worse than having it open to the atmosphere while shredding or chopping for however long that takes, then packaging and refrigerating or freezing. This typical process obviously adds more potential pathogens than what you have done, which is add none as far as I can see.
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