help

[Jim R. Glines]

IF I cook my meat at 225, and just use a rub, do i need to worry about the meat going bad?
Jim

[Fuzzybear]

Nope but you might want to check the temp of it so it doesn't get overcooked!

"A mans got to know his limitations"
Glendora, CA - USA!

[Tominator]

Hi Jim and welcome!

You will notice a lot of discussion on the subject of thermometers. To insure fully cooked and therefore 'safe' meat you need to monitor the internal temp of the meat.

225 is about right for the smoker, but many things influence the temp of the meat.

Invest in a good thermometer to be safe.[:)]

<font color="red">Where there's smoke....there's meat!</font id="red">

[Smokin Joe]

Hi Jim,

As long as the meat doesn't sit in the unsafe zone (40F - 140F) for too long, you should have no problems.  It is always best to get your smoker to temperature before you add the meat, that way you know it won't sit too terribly long before reaching the safe zone again, as the meat does cool things down for a bit.

Hope that helps.

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com