Gonna smoke pork cushions tonight!

[mikecorn.1]

 :'( :'(  Sort of happened to me in another smoker I have. The pellets got stuck and did not feed into the auger to go into the firepot.  >:(    I had set my et732 and  cought it in time. Luckly Ive never had that problem in my Bradley 4 rack.  :)

[4given]

So an IT of 200F would not kill any pathogens that may have formed during the night?  Also what about the cure (jans rub) and the smoke? Wouldn't they inhibit any growth?

[squirtthecat]

:'( :'(  Sort of happened to me in another smoker I have. The pellets got stuck and did not feed into the auger to go into the firepot.  >:(   

The dreaded 'cone'...   

[KyNola]

So an IT of 200F would not kill any pathogens that may have formed during the night?  Also what about the cure (jans rub) and the smoke? Wouldn't they inhibit any growth?

Jan's Rub is in no way a cure.  It is simply a flavoring rub.  Please don't confuse the two. 

As I said earlier, I will yield to others who are much more knowledgeable than me but I simply would not risk it.

[mikecorn.1]

So an IT of 200F would not kill any pathogens that may have formed during the night?  Also what about the cure (jans rub) and the smoke? Wouldn't they inhibit any growth?

Larry beat me to it. Its a delicious rub that at times Ive been known to sprinkle in my hands and eat by itself  ;D. 
Got this from the USDA site " If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause foodborne illness. Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation."

[4given]

I am so bummed.................................... :( :( :( :( :( :( :( :'( :'( :'( :'( :'( :'( :'( :'( :'(

[KyNola]

Don't be bummed.  I guarantee you every single one of us on this forum have had to throw meat away because of some sort of unfortunate mistake or series of events.  Some of us have had to do that more than once. :o (Not me of course ;D)  Go buy some more cushions and get them in there.  Chalk the price of the tossed meat as the cost of a lesson learned.

It happens to us all.

[standles]

I guess I will fess up..

I  have tossed meat several times  :o

[4given]

Better to toss out.......... than to TOSS UP! ;D ;D ;D ;D ;D

I had my wife pull them out and throw them away. They didn't smell even right...yuck! :P

I stopped at Cash & Carry and bought two boneless pork butts. They are a little more per pound but all in all it only cost me about 5 bucks more. I'll try cushions another day.

I got the butts rubbed and in the smoker... and ALL the red lights are glowing this time! ;)

I'll post picks when they are done.

[squirtthecat]

Now you're talking!   Back in the saddle, again!

[KyNola]

Dere you go 4given!  It's all good. :)

[mikecorn.1]

Maybe I missed it, but do you monitor the Bradley with a remote thermometer?


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[muebe]

Glad to hear you threw them out.

Better safe than sorry ;)

[Up In Smoke]

I guess I will fess up..

I  have tossed meat several times  :o

When in doubt throw it out!
I have never seen the neighbors dogs eating anything i messed up in the smoker  ::) ::)

[4given]

Maybe I missed it, but do you monitor the Bradley with a remote thermometer?


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I monotor the meat temp remotely with a 1 channel Maverick but not the cabnet temp. I foolishly bought a single channel before I read what you guys were all doing. I'll probably get one down the road. I did get my frog mats last week and am trying them out on this smoke! Hoping it makes cleanup easier.