Smoking a beef roast

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Blackriver
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Smoking a beef roast

Post by Blackriver » Wed Nov 23, 2016 01:03

Hi I have a older Traeger pellet smoker a friend of mine gave me. I am going to smoke a 4 lb beef roast on it for shredded beef. On the setting they suggest for temp the traeger for smoking tends to bounce from 165-200. It will go up to 200 then drop to 165 then back up to 200. My question is at what is the lowest temp I can go to without worrying about botulism?
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Butterbean
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Post by Butterbean » Wed Nov 23, 2016 02:04

Botulism likes temps between 78-95F and its growth is slowed significantly past 118F and since you are dealing with a whole muscle cut and not a minced product the chance of botulism being present inside the meat is next to nill.
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redzed
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Post by redzed » Wed Nov 23, 2016 16:23

Marianski summarizes the dangers of botulism here:
http://www.meatsandsausages.com/sausage ... y/botulism

The bacteria can grow in the temperature range of 40-140F. So if you will be smoking it in the range of 165-200 you will be in the safe zone. But to completely eradicate the bacteria you have to bring up the temp to 210 for a few minutes. Preheat and dry your smoker well before loading the roast, and give it some air as botulinum bacteria needs an evironment of less than 2% oxygen.

It is a very rare occurrence, but can be quite debilitating or even deadly.
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Re: Smoking a beef roast

Post by Oppach » Wed Feb 20, 2019 23:46

I think this is a normal temperature so as not to take care of botulism.
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Re: Smoking a beef roast

Post by Herrybraun » Tue Apr 09, 2019 18:23

I love smoky roasted beef recipes all the time.
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