Too Long in "Danger Zone"?

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swgiddyup

Newbie
Original poster
Jul 9, 2016
4
10
Bourbonnais, Illinois
Hello,

First time posting. I'm smoking a couple of pork butts on a new smoker (Masterbuilt Electric). I have it set at 235 and put a probe in the butts at 3.5 hours. They registered at around 120 degrees internal. Now at 5 hours, they are at around 135. I plan on taking them up to between 200-205 internal. Reading a bunch of threads on the danger zone have me wondering, will they be safe to serve/eat?

Any help appreciated, thanks!
 
 
As long as the meat is not a boneless cut, or if you have not injected it, then you are ok.
yeahthat.gif


I wait 3 hours in before inserting my probe for that reason.

You're good to go.

Bear
 
Even if it was injected or boned...135°F for 30 minutes is just as effective as 140+...You are fine anyway you look at it...JJ
 
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