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#1 |
Ten Point
![]() Join Date: Oct 2009
Location: Magnolia, TX
Hunt In: Kerr County, Tx
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Short story is: I hadn’t cleaned my firebox in about three smokes on my Traeger and put on a pork butt this am at 0600 when I got off work.
I was up fighting sleep for quite a while before I fell asleep so I just woke up. I checked it and the smoker threw an error and shut itself off. The pork has a great bark but is cool to the touch and not finished cooking all the way (I can tell) Can I put it in the oven to finish it off or is it a waste? My mom came over and says she’d throw it out because it’s pork. Sent from my iPhone using Tapatalk Pro |
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#2 |
Eight Point
Join Date: Oct 2018
Location: Southern OK
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If it were me and I was not serving it to anyone but myself, I’d put it back on the heat, take it to 200-205 till done. If it is for other people, I’d have to give it to the dogs and start over.
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#3 |
Ten Point
![]() Join Date: Oct 2009
Location: Magnolia, TX
Hunt In: Kerr County, Tx
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So in other words, lol, finish it and see if it gives me the Hershey squirts?
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#4 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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I guess those gadgets don't give you a time when the error hit?
It was cool here today so I'd have no problem putting it in the oven and finishing it off....not sure about Houston. If its got a good bark on a Traegar it was on for a good while |
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#5 |
Pope & Young
Join Date: Oct 2006
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You will probably be fine to continue cooking it until done. However though, I would throw it out as it's not worth taking the chance of getting sick.
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#6 |
Administrator
![]() Join Date: Oct 2006
Location: Home: Hallettsville, TX Photo/Video: Canon 7D DSLR
Hunt In: Webb, LaSalle, Lavaca
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Smoke is a preservative. It'll be fine.
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#7 |
Ten Point
Join Date: Jan 2012
Location: San Antonio
Hunt In: Don't have a place yet
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^^^This
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#8 |
Ten Point
![]() Join Date: Oct 2009
Location: Magnolia, TX
Hunt In: Kerr County, Tx
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Ok. So I put it back on at 1800. Got the temp set at *250 so it can continue to cook slow. I’ll stick a thermometer in it before I head off to work at 2200. I guess I’ll feed the boys at work tonight lol. Don’t call 911 in District IV tonight, we may all be on the toilet and unable to answer calls.
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#9 |
Eight Point
Join Date: Oct 2017
Location: Lake Fork
Hunt In: Texas, Kansas
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If nothing else it should strengthen your immune system. Seriously though, it will be fine. Two generations ago would be laughing at us.
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#10 |
Ten Point
Join Date: Oct 2006
Location: Spring Branch, Tx.
Hunt In: Texas, Illinois, Utah, Nevada, Colorado
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It will be fine. Throw it in the oven and finish it off.
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#11 |
Pope & Young
![]() Join Date: Dec 2009
Location: Stockdale
Hunt In: Comstock, Runge
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I wouldn’t think twice about eating it.
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#12 |
Ten Point
Join Date: Jun 2012
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Should be fine unless you put a tempature prob.
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#13 |
Ten Point
![]() Join Date: Oct 2009
Location: Magnolia, TX
Hunt In: Kerr County, Tx
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so ill see what it taste like later. After it finished in the oven tonight I pulled it, let it cool and put it in the fridge for later. I am hoping it got enough smoke to give it a good flavor but I am pretty sure based off of the color when I realized the smoker was off. I am thinking it must have smoked from 0600 to about 1400 or so, 8 hours of smoke should have been plenty and I think I caught it right as it was cooled, just not finished cooking.
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#14 |
Ten Point
Join Date: Oct 2010
Location: Cen-Tex
Hunt In: Out West
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I wouldn't, a $12 pork butt isn't worth risking food poisioning. Buy another and start over.
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#15 |
Ten Point
Join Date: Oct 2006
Location: Mercedes
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I know I would eat it for sure
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#16 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Longest dang porkbutt cook and taste test in the history of forever...
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#17 |
Ten Point
![]() Join Date: Oct 2009
Location: Magnolia, TX
Hunt In: Kerr County, Tx
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Lol I got home, shredded it and ate a sammich. It was great, I went to sleep and haven’t visited the toilet so it was just fine. If the temp outside was warmer I wouldn’t have even questioned it but since it’s been so cool it didn’t sit at a “warm” temp for any amount of time. It cooled, just cooled in the middle of the process of cooking. It turned out dang good.
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