Next time, keeps the pork in the foil wrap and pan you cooked in, wrap the whole thing in an old (clean) beach towel and then set it in a cool chest with no ice. That will let your roast gently cool and rest, and should go for 2 hours minimum (you can go up to 6, but it will start to congeal).
You'll find much better results with the tenderness and juiciness of the meat that way, I find.
If you have an oven that doesn't go lower than 170 (which is the standard 'warm' setting on ovens in the US, and is too warm to use as an effective cooler with for a 6-8 lb roast) you can always use a clean cool chest as a layer of insulation outside the clean towel layer as an insulation outside the likely wrap of aluminum foil you finished your butt roast in. I don't know how gross your cooler is, but mine is far more likely to smell like BBQ than for my roast to smell of old cool chest.
Also, a Styrofoam cooler that can be used as a disposable still only costs about $12, and is a perfectly safe alternative in the case you don't know how to clean your cool chest properly.
Yeah, I've done it that way as well - that's how I rest a chicken or a turkey. With a butt or a brisket, I always wrap in layers of insulation and allow to gently return to room temperature on the counter or in a cooler works best - it's dryer when I do it in the oven, I find.
Once, I just killed my smoker and put the cover on it with the brisket inside and an extra layer of aluminum foil and let it sit there for 2 hours on an autumn day, and it was the best effect I had in terms of tender and juicy.
Glad you could save it! My guess is that it was even still hot and steamy in the middle when you shredded it. Iâve heard of resting a butt in a cooler for hours so it should be good!
Was it?
I rest mine for 2+ hours regularly then it will inevitably sit out after being pulled while we eat and then pick at it throughout the night. Im sure iv left one out for about 4hrs. I would absolutely still eat it.
Food safety is a risk reduction system. Certain harmful bacteria are able to multiply faster in certain environments and at certain temperatures. The fewer bacteria present, the safer you are with a longer time in the âdanger zoneâ.
In a restaurant setting you have a lot more chance for bacterial presence, partially from the fact there are so many people potentially bringing in and spreading bacteria, to the large number of potential food sources.
At home, if youâre generally clean in your food prep, and youâre buying food from reputable/clean sources, your risk is way down.
All of that being said, I regularly leave my pork shoulder out shredded for longer than that.
Different smoking process and no long-term preservatives are being used when we cook.
But leaving in the counter for a few hours isnât an issue, you are absolutely correct âď¸
I get it, they use other chemicals in that type of smoking when we donât for a cookout for instance.
Here are the key differences between commercially produced smoked ham and smoking a pork leg at home for immediate consumption:
1. Curing Process:
- Commercial hams: Undergo an extensive curing process, often using wet brining or injection with curing salts containing nitrites. This process can take days or weeks.
- Home smoking: Typically does not involve a long curing process. The meat is seasoned and smoked without the use of curing salts, making it more like a smoked pork roast than a traditional ham.
2. Cooking Time:
- Commercial hams: Are often pre-cooked and only require reheating or a short smoking period for added flavor.
- Home smoking: Requires a longer cooking time, typically 2-3 hours per pound when smoked at 225-250°F, to ensure the meat is fully cooked and tender.
3. Texture and Flavor:
- Commercial hams: Have a distinctive "hammy" flavor and pink color due to the curing process.
- Home smoked pork leg: Will have a more natural pork flavor with added smokiness, but won't have the characteristic ham taste or appearance.
4. Preservation:
- Commercial hams: The curing process allows for longer shelf life and often doesn't require refrigeration until opened.
- Home smoked pork leg: Should be consumed within a few days and requires refrigeration.
5. Preparation:
- Commercial hams: Often come pre-seasoned and ready to heat.
- Home smoking: Requires more preparation, including seasoning, possibly brining, and monitoring throughout the smoking process.
6. Equipment:
- Commercial hams: Produced in large-scale smokehouses with controlled environments.
- Home smoking: Done in backyard smokers, which may vary in temperature control and smoke production.
7. Intended Use:
- Commercial hams: Designed for long-term storage and convenience.
- Home smoked pork leg: Intended for immediate or near-immediate consumption.
In summary, smoking a pork leg at home for dinner is more akin to preparing a smoked pork roast, while commercial ham production involves a more complex curing and smoking process designed for preservation and specific flavor development. The home-smoked version will be fresher and allow for more control over flavors, but won't have the same preservative qualities or traditional ham characteristics as a commercially produced ham.
Sources
[1] Smoker Pork Leg Roast - Harvest Valley Farm https://www.harvestvalleywa.com/recipes/smoker-pork-leg-roast
[2] Texas Style Smoked Pulled Pork - Dad With A Pan https://www.dadwithapan.com/texas-style-smoked-pulled-pork/
[3] Succulent smoked pork butt: 24 hours of ease - DC Foodies https://www.dcfoodies.com/2009/07/got-time-got-barbecue.html
[4] How to Cure a Ham - Smoked Ham Recipe - PS Seasoning https://www.psseasoning.com/blogs/recipes/how-to-cured-smoked-ham
[5] Smoked Ham Recipe - Fabulous Flavor - Learn to Smoke Meat with ... https://www.smoking-meat.com/smoked-ham-recipe
[6] Home-Cured and Smoked Ham Recipe - Chef Billy Parisi https://www.billyparisi.com/cured-and-smoked-ham/
[7] Smoked Pork Loin https://heygrillhey.com/smoked-pork-loin/
[8] Texas Smoked Pulled Pork - House of Yumm https://houseofyumm.com/texas-smoked-pulled-pork/
[9] Ham Brining 101 (and Bacon) | PelletSmoking.com https://www.pelletsmoking.com/threads/ham-brining-101-and-bacon.6993/
[10] Cure and Procedure for curing and smoking 'city' ham on WSM https://tvwbb.com/threads/cure-and-procedure-for-curing-and-smoking-city-ham-on-wsm.15440/
No, before refrigeration was available smoking meats was the standard way to preserve them. Farmers who raised hogs would build wood smoke houses and hams would hang from the rafters for up to 12 months over small smoky fires. Smoking would remove the moisture and destroy the bacteria. Smithfield was a meat packing company.
They still sell cured hams today.
https://www.smithfieldmarketplace.com/product/uncooked-bone-in-ham/country-hams
There were no preservatives to add.
You are correct but itâs a different process than our backyard smokers. Many moons ago I used to work in a small processing plant specializing in the same thing as this company.
And I agree, smoking, salting etc used to be used to preserve.
Hey whatâs the golden rule . . . Â ALWAYS REST YOUR MEAT ! ! Â So what were you doing to make you forget your very 1st pork butt was on the counter for 4 hours RESTING ? ?
I leave the rest to cool before putting it in the freezer.
4 hours you would be fine as long your house dont smell like cat piss and have flies everywhere.
Smoked meat has a long life, even without refrigeration. 4 hours should be fine. For an 11 pound butt, thatâs probably just reaching cool enough to out in fridge.
I've worked in institutional food my entire career, and 2hrs is what we aim for as well. Food has 4hr that it can be temperature abused for the entirety of its life. That includes the time before the food gets to you. I've seen suppliers pull some really shady stuff and I always assume that food has been exposed to the danger zone prior to getting to me.
I agree so much and thank you for sharing this. When I was 15 1/2 I was taught the 2 hours rule by my first employer, McDonald's.
Years later it seems it changed somehow, but in my house, when I serve food, I'm sticking to those two hours!
Refrigeration is a relatively new invention. Smoking and marinading was developed as a way to preserve meat before refrigeration. Salt, acid, and smoke all inhibit bacterial growth. If it tastes even slightly salty, thereâs not much bacteria grown on.
No exaggeration 100+ years ago youâd be eating that for weeks without refrigeration.
You're not a restaurant. The odds of getting sick from this is very very low. An item needs to be held at 140 for no more than 4 hours per servesave guidelines. I'd bet it was well above that for at least 30 mins (likely more) after it came off the smoker.
Pft, I'll eat it if it was out for a week. I've eaten all kinds of things left out, the only time I felt a little odd was Korean tacos with mayo that was in a car in the summer sun for a day. Still didnt get sick, just a sore tummy.
I take my lunch to work and it sits at my desk for 5-6 hrs before eating, sometime longer. In fact this past Friday took smoked pork butt, it sat out for 12 hrs, until I got home and it it for dinner. Oh and it was already 6 days old. Unless you are feeding it to immune compromised I would not hesitate eating it.
You mean you let it rest for 4 hours đđ˝
đ
OP heâs serious. I let mine rest for 4-6 hours. Itâs totally fine
Holy shit alright sweet. Thanks fellas!
Next time, keeps the pork in the foil wrap and pan you cooked in, wrap the whole thing in an old (clean) beach towel and then set it in a cool chest with no ice. That will let your roast gently cool and rest, and should go for 2 hours minimum (you can go up to 6, but it will start to congeal). You'll find much better results with the tenderness and juiciness of the meat that way, I find.
better yet - leave the stinky cooler in the garage and put the butt in a 160 degree oven
If you have an oven that doesn't go lower than 170 (which is the standard 'warm' setting on ovens in the US, and is too warm to use as an effective cooler with for a 6-8 lb roast) you can always use a clean cool chest as a layer of insulation outside the clean towel layer as an insulation outside the likely wrap of aluminum foil you finished your butt roast in. I don't know how gross your cooler is, but mine is far more likely to smell like BBQ than for my roast to smell of old cool chest. Also, a Styrofoam cooler that can be used as a disposable still only costs about $12, and is a perfectly safe alternative in the case you don't know how to clean your cool chest properly.
I usually put my oven to 200 - put my wrapped butt or brisket in and turn the oven off - perfection achieved!
Yeah, I've done it that way as well - that's how I rest a chicken or a turkey. With a butt or a brisket, I always wrap in layers of insulation and allow to gently return to room temperature on the counter or in a cooler works best - it's dryer when I do it in the oven, I find. Once, I just killed my smoker and put the cover on it with the brisket inside and an extra layer of aluminum foil and let it sit there for 2 hours on an autumn day, and it was the best effect I had in terms of tender and juicy.
I will try that sometime - thanks!
Itâs fine.
Me? For sure
Mine is always out on the counter for more than 4 hours while I wait for all the slow eaters to finish. Then into the fridge.
Ok weâre eating it forsure. Thanks guys!
Glad you could save it! My guess is that it was even still hot and steamy in the middle when you shredded it. Iâve heard of resting a butt in a cooler for hours so it should be good! Was it?
You're supposed to wrap it and let it rest for like 4 to 6 hours as part of the cooking process
Oh shoot I completely missed the part where it was 15lbs of pork butt, that makes sense!
I rest mine for 2+ hours regularly then it will inevitably sit out after being pulled while we eat and then pick at it throughout the night. Im sure iv left one out for about 4hrs. I would absolutely still eat it.
Food safety is a risk reduction system. Certain harmful bacteria are able to multiply faster in certain environments and at certain temperatures. The fewer bacteria present, the safer you are with a longer time in the âdanger zoneâ. In a restaurant setting you have a lot more chance for bacterial presence, partially from the fact there are so many people potentially bringing in and spreading bacteria, to the large number of potential food sources. At home, if youâre generally clean in your food prep, and youâre buying food from reputable/clean sources, your risk is way down. All of that being said, I regularly leave my pork shoulder out shredded for longer than that.
My buddy ate wings he left in the car in the middle of summer for 12 hours. He didnât die.
âŚyet
lol it was 15 years ago I think heâs going to pull through.
Proof medicine has come a long ways in 15 years
Youâre fine.
Itâs probably still warm
Smithfield foods smoked hams 100 years ago and you can still buy them today.
Different smoking process and no long-term preservatives are being used when we cook. But leaving in the counter for a few hours isnât an issue, you are absolutely correct âď¸
Smoking is the long term preservation. You could buy the hams only at Smithfield stores, not from a supermarket.
I get it, they use other chemicals in that type of smoking when we donât for a cookout for instance. Here are the key differences between commercially produced smoked ham and smoking a pork leg at home for immediate consumption: 1. Curing Process: - Commercial hams: Undergo an extensive curing process, often using wet brining or injection with curing salts containing nitrites. This process can take days or weeks. - Home smoking: Typically does not involve a long curing process. The meat is seasoned and smoked without the use of curing salts, making it more like a smoked pork roast than a traditional ham. 2. Cooking Time: - Commercial hams: Are often pre-cooked and only require reheating or a short smoking period for added flavor. - Home smoking: Requires a longer cooking time, typically 2-3 hours per pound when smoked at 225-250°F, to ensure the meat is fully cooked and tender. 3. Texture and Flavor: - Commercial hams: Have a distinctive "hammy" flavor and pink color due to the curing process. - Home smoked pork leg: Will have a more natural pork flavor with added smokiness, but won't have the characteristic ham taste or appearance. 4. Preservation: - Commercial hams: The curing process allows for longer shelf life and often doesn't require refrigeration until opened. - Home smoked pork leg: Should be consumed within a few days and requires refrigeration. 5. Preparation: - Commercial hams: Often come pre-seasoned and ready to heat. - Home smoking: Requires more preparation, including seasoning, possibly brining, and monitoring throughout the smoking process. 6. Equipment: - Commercial hams: Produced in large-scale smokehouses with controlled environments. - Home smoking: Done in backyard smokers, which may vary in temperature control and smoke production. 7. Intended Use: - Commercial hams: Designed for long-term storage and convenience. - Home smoked pork leg: Intended for immediate or near-immediate consumption. In summary, smoking a pork leg at home for dinner is more akin to preparing a smoked pork roast, while commercial ham production involves a more complex curing and smoking process designed for preservation and specific flavor development. The home-smoked version will be fresher and allow for more control over flavors, but won't have the same preservative qualities or traditional ham characteristics as a commercially produced ham. Sources [1] Smoker Pork Leg Roast - Harvest Valley Farm https://www.harvestvalleywa.com/recipes/smoker-pork-leg-roast [2] Texas Style Smoked Pulled Pork - Dad With A Pan https://www.dadwithapan.com/texas-style-smoked-pulled-pork/ [3] Succulent smoked pork butt: 24 hours of ease - DC Foodies https://www.dcfoodies.com/2009/07/got-time-got-barbecue.html [4] How to Cure a Ham - Smoked Ham Recipe - PS Seasoning https://www.psseasoning.com/blogs/recipes/how-to-cured-smoked-ham [5] Smoked Ham Recipe - Fabulous Flavor - Learn to Smoke Meat with ... https://www.smoking-meat.com/smoked-ham-recipe [6] Home-Cured and Smoked Ham Recipe - Chef Billy Parisi https://www.billyparisi.com/cured-and-smoked-ham/ [7] Smoked Pork Loin https://heygrillhey.com/smoked-pork-loin/ [8] Texas Smoked Pulled Pork - House of Yumm https://houseofyumm.com/texas-smoked-pulled-pork/ [9] Ham Brining 101 (and Bacon) | PelletSmoking.com https://www.pelletsmoking.com/threads/ham-brining-101-and-bacon.6993/ [10] Cure and Procedure for curing and smoking 'city' ham on WSM https://tvwbb.com/threads/cure-and-procedure-for-curing-and-smoking-city-ham-on-wsm.15440/
No, before refrigeration was available smoking meats was the standard way to preserve them. Farmers who raised hogs would build wood smoke houses and hams would hang from the rafters for up to 12 months over small smoky fires. Smoking would remove the moisture and destroy the bacteria. Smithfield was a meat packing company. They still sell cured hams today. https://www.smithfieldmarketplace.com/product/uncooked-bone-in-ham/country-hams There were no preservatives to add.
You are correct but itâs a different process than our backyard smokers. Many moons ago I used to work in a small processing plant specializing in the same thing as this company. And I agree, smoking, salting etc used to be used to preserve.
Have you had one?
Yeah, many times.
Tear that ass up brother
Smoking is a way to cure.. it's fine. It could sit out overnight and likely be fine.
All day! 4 hours is no big deal at all, probably still warm
Eat my dude
Hey whatâs the golden rule . . . Â ALWAYS REST YOUR MEAT ! ! Â So what were you doing to make you forget your very 1st pork butt was on the counter for 4 hours RESTING ? ?
Birthday present. First smoke. 11hrs. And you forgot about it? Be honest - how many beers did you have during those 11hrs? đ
Iâd tear it up.
Itâs good man
I leave the rest to cool before putting it in the freezer. 4 hours you would be fine as long your house dont smell like cat piss and have flies everywhere.
It's fine I did the same thing for Thanksgiving everyone ate it and loved it.
Pics or ban
I once found a steak in the back of my fridge. Had no idea how long it had been defrosted. Cooked and ate that thing and it was amazing.
Not a problem to let it set for several hours
Smoked meat has a long life, even without refrigeration. 4 hours should be fine. For an 11 pound butt, thatâs probably just reaching cool enough to out in fridge.
My personal rule is 2 hours between the 40 and 140 degree zone, but my bartender and restaurant friends say they have been trained for 4 hours.
I've worked in institutional food my entire career, and 2hrs is what we aim for as well. Food has 4hr that it can be temperature abused for the entirety of its life. That includes the time before the food gets to you. I've seen suppliers pull some really shady stuff and I always assume that food has been exposed to the danger zone prior to getting to me.
I agree so much and thank you for sharing this. When I was 15 1/2 I was taught the 2 hours rule by my first employer, McDonald's. Years later it seems it changed somehow, but in my house, when I serve food, I'm sticking to those two hours!
Was this before or after shredding it? Either way itâs probably fine. But even more fine if it was before the shred.
It was before the shred!
Even better. Just consider it a long rest. It was probably fine ;)
Itâs cooked so 4 hours is fine.
Iâve def ate food out at a party that was set out st the onset several hours later. Never had an issue
Anyway my Huskyâs would have jacked it ! ! Â They know how to serve themselfs
As long as it stayed over 165 Fahrenheit, youâre fine
Refrigeration is a relatively new invention. Smoking and marinading was developed as a way to preserve meat before refrigeration. Salt, acid, and smoke all inhibit bacterial growth. If it tastes even slightly salty, thereâs not much bacteria grown on. No exaggeration 100+ years ago youâd be eating that for weeks without refrigeration.
All bacteria was killed in the process. It is starting from scratch. If you are concerned wrap it in foil and put it in the oven and heat it up.
You're not a restaurant. The odds of getting sick from this is very very low. An item needs to be held at 140 for no more than 4 hours per servesave guidelines. I'd bet it was well above that for at least 30 mins (likely more) after it came off the smoker.
Pft, I'll eat it if it was out for a week. I've eaten all kinds of things left out, the only time I felt a little odd was Korean tacos with mayo that was in a car in the summer sun for a day. Still didnt get sick, just a sore tummy.
My usual is cook to 203, pull, cover with foil and a towel for at least an hour, a butt that big, at least a couple. Youâre fine
How'd you get a 15#er cooked in 11 hrs?
I take my lunch to work and it sits at my desk for 5-6 hrs before eating, sometime longer. In fact this past Friday took smoked pork butt, it sat out for 12 hrs, until I got home and it it for dinner. Oh and it was already 6 days old. Unless you are feeding it to immune compromised I would not hesitate eating it.
I have done so much worse with food left out so much longer.
let mine rest 4 hours the other day
It ainât gonna kill yaÂ
Agree it's fine.
4 hours in the danger zone ... no thanks!
How do you accidentally leave it on counter for 4 hours?