Food safety and thermometers

Here’s a little food safety tidbit for you while we are on the subject of thermometers: I used to recommend that the thermometer be inserted into the meat when it is first placed in the smoker. However, recent studies on ways to prevent bacteria and foodborne illnesses seem to suggest that if bacteria is present on the surface of the raw meat and a thermometer or any other object is inserted, it could carry that bacteria deep into the meat and create a real safety issue.

My understanding is that the temperature must reach 140°F a half-inch below the surface of the meat within the first four hours of a cooking session in order for it to be safe to eat. I can say with certainty, based on years of experience, that a meat temperature of 140°F is easily accomplished within four hours of cooking at 225°F for all types of meats. That’s why I suggest inserting the thermometer into the meat halfway through a cooking session.