Hey Everybody,
Spring is here and so is smoking season!
I made a big mistake today... Set up the smoker to cook at 225 and stuck a brined chicken in at 2:00, I went back to work and discovered my heat generator wasn't plugged in the whole time when I got home. ( chicken was in the smoker at 110 degrees for roughly 2.5 hours.....
I know everybody is going to tell me I should have wait to get the smoker up to temp before putting the bird in, but I only had 20 mins for lunch break.....
I have the smoker now up to 250. I guess my question is, will the bird still be safe to eat? or has it been in the danger zone too long?
Thanks for all the help!!
Cheers
TW
I don't know the real answer, but my approach is when in doubt, throw it out. Another chicken is much cheaper than a trip to the emergency room to treat your food poisoning. Even if you have to add in a trip to the Olive Garden for the Mrs., instead of smoked chicken, it's cheaper than the emergency room.
Quote from: tskeeter on April 05, 2013, 02:59:42 PM
I don't know the real answer, but my approach is when in doubt, throw it out. Another chicken is much cheaper than a trip to the emergency room to treat your food poisoning. Even if you have to add in a trip to the Olive Garden for the Mrs., instead of smoked chicken, it's cheaper than the emergency room.
X2
Chicken is cheap - throw it out and order a pizza.
Thanks!
I was thinking the same thing... But it just looks sooo damn tastey....
Take-out fish and chips it is!
I've read in the past that you have 4 hours to get past the danger zone (140*F) when you start to cook poultry.
I would toss it if it were mine. That's too close for comfort for me.